DIPS AND... XMAS FOOD RECIPES CHRISTMAS

Gherkin and Sundried Tomato Cob Loaf Dip

Gherkin and Sundried Tomato Cob Loaf Dip

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.0 based on 12 ratings.

Ingredients

  • 1 cup Gherkins Diced
  • 3/4 cup Sundried Tomatoes Diced
  • 2 tbsp Gherkin Relish
  • 1 tbsp Mayonnaise
  • 200 g Sour Cream
  • 250 g Cream Cheese
  • 1 Sourdough Cob Loaf

Nutrition Information

Qty per
28g serve
Qty per
100g
Energy 67cal 242cal
Protein 0.73g 2.65g
Fat (total) 3.85g 13.87g
 - saturated 1.74g 6.27g
Carbohydrate 3.29g 11.85g
 - sugars 1.83g 6.58g
Dietary Fibre 0.56g 2.03g
Sodium 24mg 88mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Gherkin and Sundried Tomato Cob Loaf Dip is so creamy and smooth with just the right amount of Gherkin and Sundried Tomatoes, it is a taste sensation!

Be the most loved person at all Christmas Parties by bringing a delicious Gherkin and Sundried Tomato Cob Loaf Dip.  

For more great Cob Loaf Dip recipes (we have loads of them because they are so damn yummy), then try these:

IMG 7224 | Stay at Home Mum.com.au

We have another great dip to take to the summer BBQ or get together!

Gherkin and Sundried Tomato Cob Loaf Dip | Stay At Home Mum

Method

  1. Preheat oven to 180º.

  2. Mix cream cheese, sour cream and mayonnaise with electric beaters until smooth. Add gherkin, gherkin relish and sundried tomatoes, stir through.

  3. Cut the top off the cob loaf and remove bread inside, leaving a 2 cm crust on the cob loaf. Pour dip into cob loaf and place on a lined baking tray. Break up the bread from the middle of the cob into small pieces and place around the outside of the cob on baking tray.

  4. Place in oven at 180º for 15-20 minutes or until bread is golden brown & dip has warmed. Serve immediately.

Recipe Hints and Tips:

  • Gherkin and Sundried Tomato Cob Dip can be made a day in advance, keep in airtight container and refrigerated until ready to put in oven.
  • This can also be served cold.
About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

Ask a Question

Close sidebar