Blue Cheese, Pine Nut and Cranberry Sourdough Cob Loaf Dip
This is one of those special little indulgences that are perfect for a special occasion. Or just any day of the week!
I’ve used one of those sourdough dough mini cobs from Woolworths, they’re not full size, but they are bigger than a roll. I’d say twice the size of a normal roll and about half the size of a full cob! Perfect for two!
I always buy an extra roll to pull apart and bake for dippers too. You do not want to run out of bread dippers for your cob loaf dip!
You can swap out the blue cheese for a round of Camembert cheese if you prefer.
If you like a little bit of sweetness with your blue cheese cob loaf dip drizzle some honey over the top and serve with some plump fresh figs if they’re in season!
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Small handful cranberries
- 1 Cob refer to photos above for size
- 1/4 cup Small Handful Pine Nuts
- 1 Round Of Blue Cheese
- 1/4 cup Small Handful Cranberries
- 1 bunch Few Springs Thyme, Leaves Removed
- 1 tbsp Olive Oil
- 1 Extra Roll pulled apart for dippers
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- Cut a circle out of the top of the cob almost the size of the round of cheese and pull the bread out of the middle in chunks.
- Place all of the bread pieces onto an oven tray, spray with olive oil, and sprinkle over half of the thyme leaves.
- Place the round of blue cheese into the cob’s cavity.
- Top with pine nuts, cranberries and thyme leaves. Replace the cob loafs lid and put in the oven for 15 mins.
- Place the bread pieces in the oven and bake for another 10 mins.
- Once the cheese is super gooey and melted its ready to eat!