COBB SALAD DIP RECIPE
Entertain in style with our Cobb Salad Dip Recipe. Full of all the flavors you would expect like bacon, avocado, blue cheese and hard boiled eggs, our Cobb Salad Dip Recipe is perfect with crackers, pita chips and more.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 52 servings, 2 Tbsp. each
Number Of Ingredients 9
Steps:
- Mix cream cheese and dressing until blended; spread onto bottom of pie plate.
- Refrigerate 1 hour.
- Top with layers of all remaining ingredients.
Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
THE ORIGINAL COBB SALAD
Provided by Food Network
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
COBB SALAD
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g
COBB SALAD DIP
I recently went to a gathering and this was served there. I came home and tried my hand at making a similar dip. This has all the flavors of a Cobb salad in the form of a dip. Serve with chips, crackers, saltines, or crusty bread.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine Neufchatel cheese and blue cheese dressing. Spread onto a 9-inch pie plate and place in the refrigerator.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble and set aside.
- Layer chopped lettuce over Neufchatel cheese mixture. Top with bacon, eggs, avocado, turkey breast, tomatoes, blue cheese crumbles, and green onions.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.5 g, Cholesterol 59.7 mg, Fat 13.8 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 367.6 mg, Sugar 0.9 g
SEVEN-LAYER CRANBERRY COBB DIP
This festive dip is similar to a layered salad. We recommend scooping a mound of it onto a plate (make sure you get all the layers) and then spreading it on your favorite crackers.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Special equipment: a 2-quart trifle bowl
- Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425 degrees F. Spread the walnuts on a baking sheet and the bread on another baking sheet. Bake the walnuts until golden and toasted, about 10 minutes. Bake the bread until lightly golden brown and crispy, 10 to 12 minutes. Set both aside to cool completely. Finely chop 2 cups of the walnuts and set aside.
- Meanwhile, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, scallions, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside.
- Put the chicken in a food processor along with 1 cup of the sour cream mixture, 1/4 teaspoon salt and a few grinds of pepper. Process until the mixture is a chunky puree. Transfer to another medium bowl and set aside.
- Rinse out the food processor, and add the toasted bread, 2 cups of the unchopped walnuts, the mustard and 1 teaspoon salt. Process until the mixture resembles a chunky puree. With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube. Continue to process until smooth.
- To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl. Then top with even layers of the following: the walnut mixture, chopped celery stalks, blue cheese, the reserved finely chopped walnuts, the remaining sour cream-herb sauce and then the cranberries. Sprinkle with the celery leaves. Serve right away, or cover and refrigerate up to 8 hours or overnight. Serve with crackers.
COBB DIP
This is very rich--you probably won't want very much in a serving but quite tasty. I used swiss chard in place of the lettuce and Ro-tel in place of the tomatoes. Serving size is estimated. Recipe courtesy of www.lemontreedwelling.com.
Provided by AmyZoe
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
- Spread into the bottom of a 9 inch pie plate or other similarly sized pan.
- Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese.
- Eat with your favorite tortilla chips, crackers, or pretzel flats.
Nutrition Facts : Calories 227.9, Fat 21.1, SaturatedFat 11.8, Cholesterol 59.8, Sodium 255.3, Carbohydrate 4.7, Fiber 0.4, Sugar 2.7, Protein 5.9
COBB SALAD
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
Steps:
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
COBB SALAD WITH BROWN DERBY DRESSING
I was served this salad on my honeymoon. The ingredients are all minced very fine, then they are tossed with the dressing at the last minute. I love it. It's perfect as a light lunch or dinner all by itself on a very hot summer day.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Chop all the greens very, very fine (almost minced).
- Arrange in rows in a chilled salad bowl.
- Cut the tomatoes in half, seed, and chop very fine.
- Fine dice the turkey, avocado, eggs and bacon.
- Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
- Sprinkle with the chives.
- Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
- Serve with fresh french bread.
- FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
- Slowly, with the machine running, add the oil and blend well.
- Keep refrigerated.
- *NOTE:This dish should be kept chilled, and served as chilled as possible.
Nutrition Facts : Calories 832.4, Fat 56.7, SaturatedFat 16.1, Cholesterol 352.4, Sodium 3360.1, Carbohydrate 31.2, Fiber 13.5, Sugar 12.4, Protein 55
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