Gherkin and Sundried Tomato Cob Loaf Dip
We have another great dip to take to the summer BBQ or get together!
Method
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Preheat oven to 180º.
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Mix cream cheese, sour cream and mayonnaise with electric beaters until smooth. Add gherkin, gherkin relish and sundried tomatoes, stir through.
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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.
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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.
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!
