Gherkin and Sundried Tomato Cob Loaf DipA Hot Dip!

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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…

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!

Gherkin and Sundried Tomato Cob Loaf Dip

serves
12
time needed
prep cook
ingredients
7
difficulty
Easy
rating (click to rate)
2.9 based on 9 ratings, click to rate

Ingredients

  • 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


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.

Notes

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.

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