Mexican Cob Loaf Dip – Perfect for Summer Barbecues!Ole!!!!!
By Raquel NeofitI take this Mexican Cob Loaf Dip when I go to BBQ’s and it is always a smashing success!
Mexican Cob Loaf Dip is 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.
Mexican Cob Loaf Dip can be made the day before and kept in the fridge overnight – just make sure you wrap it well in Alfoil – that way you can just pop it in the oven about 40 minutes before serving (if you refrigerate this cob loaf dip you will need a bit of extra oven time).
If this Cob Loaf isn’t for you – we do have loads of other Cob Loaf Dip recipes such as:
Gherkin and Sundried Tomato Cob Loaf Dip
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 2279g serve |
Qty per 100g |
|
| Energy | 168002kJ | 7373kJ |
| Protein | 0.01g | 0g |
| Fat,total | 2271g | 100g |
| -saturated | 446g | 20g |
| Carbohydrate | 0.75g | 0.03g |
| -sugars | 0.5g | 0.02g |
| Dietary Fibre | 0g | 0g |
| Sodium | 30mg | 1mg |
Ingredients
- 1 Cob Loaf
- 6 tbsp Tomato Salsa (we used medium depending on taste use mild,medium,hot)
- 1 packet of Taco Seasoning
- 1/2 cup Cheese Grated
- 300 millilitres Sour Cream
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Method
How to Make Mexican Cob Loaf Dip:
- Preheat oven to 180º.
- Place the sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread centre.
- 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 the oven tray. Break bread centre into small bite-size pieces and place around the cob, put cob lid on.
- Bake for 15-20 minutes until bread is golden brown.