Mexican Cob Loaf DipOle!!!!!

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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…

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
24
time needed
prep cook
ingredients
5
difficulty
Easy
rating (click to rate)
3.6 based on 174 ratings, click to rate

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

  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.

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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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