I take this Mexican Cob Loaf Dip when I go to BBQ’s and it is always a smashing success!
Mexican Cob Loaf Dip is well liked by the young and old – heck even my kids love it! What’s not to love anyway! This Mexican Cob Loaf Dip has a hot gooey delicious filling inside of a yummy cob loaf that makes its own container.
Mexican Cob Loaf Dip can be made the day before and kept in the fridge overnight – just make sure you wrap it well in Alfoil – that way you can just pop it in the oven about 40 minutes before serving (if you refrigerate this cob loaf dip you will need a bit of extra oven time).
If this Cob Loaf isn’t for you – we do have loads of other Cob Loaf Dip recipes such as:
Preheat oven to 180º.
Place the sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread centre.
Spoon half of the sour cream mix on the bottom of cob, then spread 2-3 tablespoons of salsa and 1/4 cup grated cheese. Spoon remainder of sour cream mix, then salsa, then top with cheese.
Place cob on the oven tray. Break bread centre into small bite-size pieces and place around the cob, put cob lid on.
Bake for 15-20 minutes until bread is golden brown.
Recipe Hints and Tips:
- Mexican Cob Dip can be made the day before, wrapped in aluminium foil and baked at 150º for an hour before serving.
- You may need to double the filling ingredients if you have a particularly large cob loaf.