Gherkin and Sundried Tomato Cob Loaf Dip
We have another great dip to take to the summer Barbecue or get together. Gherkin and Sundried Tomato Cob Dip is so creamy and smooth with just the right amount of Gherkin and Sundried Tomatoes, it is a taste sensation!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1 cup Gherkin's Diced
- 3/4 cup Sundried Tomatoes Diced
- 2 tbsp Gherkin Relish
- 1 tbsp Mayonnaise
- 200 grams Sour Cream
- 250 grams Cream Cheese
- 1 Sourdough Cob Loaf
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- Preheat oven to 180º.
- Mix cream cheese, sour cream and mayonnaise with electric beaters until smooth. Add gherkin, gherkin relish and sundried tomatoes, stir through.
- 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.
- Place in oven at 180º for 15-20 minutes or until bread is golden brown & dip has warmed. Serve immediately.