Seven-Layer Cranberry Cobb Dip

  • Preparation Time25 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy
4 cups walnut halves
7 ounces sourdough bread, cut into 1/2-inch cubes (about 3 cups)
2 cups sour cream
1 cup mayonnaise
Zest and juice of 1 lemon
1/2 cup fresh parsley leaves, roughly chopped
1 bunch spring onions, thinly sliced
Salt and freshly ground black pepper
4 cups shredded skinless boneless meat from a rotisserie chicken (about 1 whole chicken)
2 tablespoons Dijon mustard
1 cup extra-virgin olive oil
2 cups crumbled blue cheese
6 stalks celery, leaves separated and reserved, stalks coarsely chopped
1 1/2 cups dried cranberries
Crackers for serving

Special equipment: a 2-quart trifle bowl

Adjust two oven racks to the upper and lower thirds of the oven and preheat to 200°C. 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, spring onions, 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.

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