Mexican Cob Loaf DipOle!!!!!
I take this Mexican Cob Loaf Dip when I go to BBQ’s and it is always a smashing success! What’s not to love, a hot goeey filling inside of a cob loaf that makes its own container.
serves
24time needed
prep cookingredients
5difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 15g serve |
Qty per 100g |
|
| Energy | 109kJ | 716kJ |
| Protein | 0g | 2g |
| Fat,total | 1g | 12g |
| -saturated | 1g | 7g |
| Carbohydrate | 2g | 14g |
| -sugars | 0g | 4g |
| Dietary Fibre | 0g | 0g |
| Sodium | 60mg | 396mg |
Ingredients
- 1 Cob Loaf
- 6 tbsp Tomato Salsa (we used medium depending on taste use mild,medium,hot)
- 1/2 cup Cheese Grated
- 1 300 Millilitre Sour Cream
- 1 Packet Taco Seasoning
Method
- Preheat oven to 180º.
- Place sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread center.
- 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 oven tray. Break bread centre into small bite size pieces and place around cob, put cob lid on.
- Bake for 15-20 minutes until bread is golden brown.
