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.

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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
24
time needed
prep cook
ingredients
5
difficulty
Easy
rating (click to rate)
3.8 based on 41 ratings, click to rate

Ingredients

  • 1 Cob Loaf
  • 300 ml Sour Cream
  • 1 packet Taco Seasoning
  • 6 tbsp Tomato Salsa (we used medium depending on taste use mild,medium,hot)
  • 1/2 cup Cheese Grated

Method

  1. Preheat oven to 180º.
  2. Place sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread center.
  3. 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.
  4. Place cob on oven tray. Break bread centre into small bite size pieces and place around cob, put cob lid on.
  5. Bake for 15-20 minutes until bread is golden brown.

Notes

Recipe Hints and Tips:

  • Mexican Cob Dip can be made the day before, wrapped in aluminium foil and baked at 150º for an hour before serving.
  • You may need to double the filling ingredients if you have a particularly large cob loaf.


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