Mexican Cob Loaf DipOle!!!!!
I take this Mexican Cob Loaf Dip when I go to BBQ’s and it is always a smashing success!
Well liked by the young and old – heck even my kids love it! What’s not to love anyway! This Mexican Cob Loaf Dip has a hot gooey delicious filling inside of a yummy 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 | 110kJ | 717kJ |
| Protein | 0.4g | 2.58g |
| Fat,total | 1.85g | 12.07g |
| -saturated | 1.15g | 7.53g |
| Carbohydrate | 2.26g | 14.77g |
| -sugars | 0.65g | 4.22g |
| Dietary Fibre | 0.13g | 0.82g |
| Sodium | 61mg | 397mg |
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.
