Deconstructed Turkey Cobb Salad Dip Food

DECONSTRUCTED TURKEY COBB SALAD DIP

Steps:

• Mix Neufchatel and dressing until blended; spread onto large plate.
• Top with remaining ingredients.
• Refrigerate 1 hour.

TURKEY COBB SALAD

Steps:

• Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool.
• Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
• Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
• Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.

COBB SALAD DIP RECIPE

Steps:

• Mix cream cheese and dressing until blended; spread onto bottom of pie plate.
• Refrigerate 1 hour.
• Top with layers of all remaining ingredients.

COBB SALAD DIP

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.