Arnold
Lara MRecipe - Cob Loaf Dip
April 22nd 2006 02:53
This recipe was first introduced to a friend of mine whose mother made it on occasion. We decided to test it out while on holidays in the Gold Coast and were surprised at how full of flavour it is for something so simple and with so few ingredients.
Before you begin, there are two important disadvantages to this dish that you will have to acknowledge.
First of all, this should not really be served as a starter at a dinner party or function. It is very heavy and a classic example of how you can easily fill up your guests before the meal has really even begun. It is much better suited as an afternoon snack when friends drop round or as a tasty accompaniment to a book group discussion or something similar.
Secondly, there is no pretending that it is any good for you. Though delicious, this dish is absolutely choc a block full of calories and should not be eaten by the weight conscious. For the rest of us, it is time to begin.
You have been warned.
Ingredients: 1 Cobb Loaf
1 Cup of Sour Cream
2 Cups of Grated Cheese
4 Shallots roughly chopped
7 Sundried Tomatoes chopped
Method: Combine the sour cream, grated cheese, shallots and sundried tomatoes in a large bowl until evenly mixed. Next take the cob loaf and use a knife to cut a small section off the top. Use your hands to hollow out the loaf by pulling out all the soft white bread from inside and leaving only the crust as a shell. Retain all of the removed bread and wrap it in foil. Fill the cob loaf with the mixture from the bowl and put the little piece that was cut off the top back in place so the mixture is sealed inside. Wrap the entire loaf in aluminum foil. Place everything in an oven that has been pre-heated to 180 degrees Celsius. Leave it in the oven for 30 minutes or until crisp.
When you remove the bread take care as the foil will be hot. The bread should be lovely and crisp and the mixture inside should be warm and melted. You can use the additional hollowed out bread to dip into the mixture. This is inevitably a messy dish so serve it up on a plate and let everyone dig in with their hands. Enjoy!
Before you begin, there are two important disadvantages to this dish that you will have to acknowledge.
Secondly, there is no pretending that it is any good for you. Though delicious, this dish is absolutely choc a block full of calories and should not be eaten by the weight conscious. For the rest of us, it is time to begin.
You have been warned.
Ingredients: 1 Cobb Loaf
1 Cup of Sour Cream
2 Cups of Grated Cheese
4 Shallots roughly chopped
7 Sundried Tomatoes chopped
Method: Combine the sour cream, grated cheese, shallots and sundried tomatoes in a large bowl until evenly mixed. Next take the cob loaf and use a knife to cut a small section off the top. Use your hands to hollow out the loaf by pulling out all the soft white bread from inside and leaving only the crust as a shell. Retain all of the removed bread and wrap it in foil. Fill the cob loaf with the mixture from the bowl and put the little piece that was cut off the top back in place so the mixture is sealed inside. Wrap the entire loaf in aluminum foil. Place everything in an oven that has been pre-heated to 180 degrees Celsius. Leave it in the oven for 30 minutes or until crisp.
When you remove the bread take care as the foil will be hot. The bread should be lovely and crisp and the mixture inside should be warm and melted. You can use the additional hollowed out bread to dip into the mixture. This is inevitably a messy dish so serve it up on a plate and let everyone dig in with their hands. Enjoy!
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