-
1
Special equipment: a 2-quart trifle bowl
-
2
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.
-
3
Bake the walnuts until golden and toasted, about 10 minutes.
-
4
Bake the bread until lightly golden brown and crispy, 10 to 12 minutes.
-
5
Set both aside to cool completely.
-
6
Finely chop 2 cups of the walnuts and set aside.
-
7
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.
-
8
Set aside.
-
9
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.
-
10
Process until the mixture is a chunky puree.
-
11
Transfer to another medium bowl and set aside.
-
12
Rinse out the food processor, and add the toasted bread, 2 cups of the unchopped walnuts, the mustard and 1 teaspoon salt.
-
13
Process until the mixture resembles a chunky puree.
-
14
With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube.
-
15
Continue to process until smooth.
-
16
To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl.
-
17
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.
-
18
Sprinkle with the celery leaves.
-
19
Serve right away, or cover and refrigerate up to 8 hours or overnight.
-
20
Serve with crackers.
