Gherkin and Sundried Tomato Cob Loaf Dip - A Hot Dip!
By Raquel Neofit
Gherkin and Sundried Tomato Cob Loaf Dip
We have another great dip to take to the summer BBQ or get together!
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!
serves
12time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 28g serve |
Qty per 100g |
|
| Energy | 224kJ | 806kJ |
| 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 |
Ingredients
- 1 cup Gherkins 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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Method
- 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.