GARLIC BREAD COB LOAF DIP
This amazing cob is coated in garlic butter and filled with a creamy three-cheese mixture. What’s not to love?
1 large cob loaf
1 tbsp olive oil
20g butter, chopped
4 green shallots, trimmed, sliced
2 garlic cloves, crushed
250g cream cheese, chopped
235g (1 cup) sour cream
100g (1 cup) grated Devondale Mozzarella 65g (¾ cup) grated cheddar
40g (½ cup) extra-sharp shredded parmesan ½ cup finely chopped fresh parsley Vegetable sticks, to serve
100g butter, at room temperature, chopped 4 garlic cloves, crushed
1 tbsp chopped fresh sage leaves
METHOD Step 1:
Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper.
For the garlic butter, combine the butter garlic and sage in a bowl. Reserve 1 tablespoon of mixture in a small bowl and set aside at room temperature. Place the remaining mixture on a large piece of plastic wrap. Shape into a log. Wrap in plastic wrap to enclose. Place in the fridge for 30 minutes. Step 3:
Meanwhile, cut the top from the cob loaf and scoop the soft bread out of the centre, leaving a 2-3cm shell (scoop any soft bread from the lid also). Tear or roughly chop bread pieces. Place the cob and torn chunks of soft bread on the prepared tray. Drizzle chunks with olive oil, to make croutons. Bake for 15 minutes or until croutons are crisp. Transfer croutons to a separate tray and reserve.
Melt the butter in a frying pan over medium heat. Add the shallot and cook, stirring, for 2 minutes or until softened. Remove from the heat. Add the crushed garlic, cream cheese and sour cream. Stir to combine. Stir in the mozzarella, cheddar, parmesan and parsley.
Unwrap the garlic butter and cut into 1cm pieces. Place half the cheese mixture in the cob loaf and top with half the chopped butter mixture, pressing it into the cheese mixture. Top with the remaining cheese mixture and the remaining butter mixture, pressing it into the cheese mixture.
Cover with foil. Bake 15 minutes. Uncover. Brush the outside of the cob with reserved garlic butter. Bake for a further 10 minutes or until bread is golden.
Serve with reserved croutons and vegetable sticks.