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Cob Loaf Dip Recipes

 

 

cob loaf dip

Spinach Dip (Recipe1):

1 x Cob loaf.

1 cup of sour cream.
1/2 cup mayonnaise (preferably S & W brand).
1 x 250g packet of cream cheese.
1/2 to 1 x sachet of French onion or spring vegetable soup mix.* (see note)
1 x 250g pack of frozen spinach (thawed and drained).
1 x bunch of chopped shallots.
Salt & pepper to taste.

Method:

  • Preheat oven to 180C.

  • Combine all the dip ingredients in a large bowl.

  • Cut a round hole in the top of the cob loaf & remove the bread inside leaving a 1-2 inch shell. Set aside the removed bread and lid.

  • Spoon the dip ingredients into the cob loaf shell. Replace the lid on the bread & bake for 20-30 minutes.

  • Serve immediately using the removed bread to dip into the mix.

Spinach Dip (Recipe 2):

1 x Cob loaf.

1 cup of sour cream.
1 cup of egg mayonnaise (preferably S & W brand).
1 sachet of spring vegetable packet soup mix.* (see note)
1 x 250g packet of frozen spinach (thawed & drained).
1 tin of sliced water chestnuts.
1 bunch of chopped shallots.
Salt & pepper to taste.

Method:

  • Preheat oven to 180C.

  • Combine all the dip ingredients in a large bowl.

  • Cut a round hole in the top of the cob loaf & remove the bread inside leaving a 1-2 inch shell. Set aside the removed bread and lid.

  • Spoon the dip ingredients into the cob loaf shell. Replace the lid on the bread & bake for 20-30 minutes.

  • Serve immediately using the removed bread to dip into the mix.

Spinach Dip (Recipe 3):

1 Cob loaf.

1 cup of sour cream.
300g fresh ricotta cheese.
1 sachet of spring vegetable packet soup mix. * (see note)
1 x 250g packet of frozen spinach (thawed & drained).
1 bunch of chopped shallots.

Method:

  • Combine all the dip ingredients in a large bowl.

  • Cut a round hole in the top of the cob loaf & remove the bread inside leaving a 1-2 inch shell. Set aside the removed bread and lid.

  • Serve immediately using the removed bread to dip into the mix.

* Note: Many recipes call for 1 sachet of dry soup mix (usually French onion or spring vegetable). I find they can be a little too salty for my taste so only use half a sachet. Using less & add more until you have your preferred taste is recommended.

Bacon and Corn Dip:

1 x Cob loaf.

2-3 rashers of bacon, finely chopped.
1 x small onion, peeled & finely chopped.
1 x 425g creamed corn.
1 x 310g can of corn kernels.
1 x 250g carton of sour cream.
1 x 250g packet of cream cheese.

Method:

  • Preheat oven to 180C.

  • Fry bacon & onion.

  • Combine all the dip ingredients in a large bowl.

  • Cut a round hole in the top of the cob loaf & remove the bread inside leaving a 1-2 inch shell. Set aside the removed bread and lid.

  • Spoon the dip ingredients into the cob loaf shell. Replace the lid on the bread & bake for 20-30 minutes.

  • Serve immediately using the removed bread to dip into the mix.

Sour Cream and Corn Relish Dip:

1 x Cob loaf.

1 x small bottle of corn relish.
1 x 250g carton of sour cream.
Salt & pepper to taste.

Method:

  • Combine all the dip ingredients in a large bowl.

  • Cut a round hole in the top of the cob loaf & remove the bread inside leaving a 1-2 inch shell. Set aside the removed bread and lid.

  • Serve immediately using the removed bread to dip into the mix.

Seafood Cob Dip:

1 x Cob loaf

1 x 250g carton of sour cream.
1 x 250g packet of cream cheese.
500g seafood of your choice (prawns, seafood extender, crab).
1/2 cup of sweet chilli sauce.
1/2 cup of spring onions, chopped.
Salt & pepper to taste.

Method:

  • Preheat oven to 160C.

  • Combine all the dip ingredients in a large bowl. Season to taste.

  • Cut a round hole in the top of the cob loaf & remove the bread inside leaving a 1-2 inch shell. Set aside the removed bread and lid.

  • Spoon the dip ingredients into the cob loaf shell. Replace the lid on the bread & bake for 45-60 minutes.

  • Serve immediately using the removed bread to dip into the mix.

If you would like to share your favourite cob loaf dip recipe, we'd love to hear from you. You can email us here.

 

 

 

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