Cob breads filled with dip are always super popular when entertaining. The idea of an edible vessel in which the dip is heated and served is just so appealing, especially when toasted cob breads are crusty on the outside, fluffy on the inside and provide the perfect dipping implement. Just make sure you have some extra toasted bread as the dip is always too much for just one cob loaf.
This dip is the result of a lightbulb moment and, while it is not the prettiest dip, it tastes so yummy! So yummy.
250g cream cheese, softened
150g sour cream
2 cups grated King Island Netherby Blue Cheddar
1 cup grated tasty cheddar
1 punnet cherry tomatoes, quartered
1/3 cup basil, finely chopped
1 cob loaf
4-6 bread rolls, roughly torn
salt and pepper, to season
Step 1 - Preheat oven to 200°C. Line a flat tray with baking paper and spray lightly with olive oil.
Step 2 - Scatter tomatoes over tray and season with a little salt. Place in oven for 20-25 minutes, until tomatoes blacken around the edges.
Step 3 - Using a serrated knife, cut a circle in the top of the loaf. Pull circle off loaf and set aside. Remove a majority of the bread from inside the loaf, tearing into large chunks. Set all bread aside.
Step 4 - Place cream cheese, sour cream, Netherby Blue, tasty cheddar and basil in a bowl. Season well with pepper and mix until combined.
Step 5 - Remove tomatoes from oven and set aside to cool. When cool, gently fold through cheese mixture. Pour dip into cob loaf and place lid back on top. Discard baking paper, place cob on tray and bake for 20-25 minutes, until cob is golden and crispy. In the last five minutes of oven time, scatter torn bread rolls and bread chunks around cob and place back in oven to toast. Serve immediately.