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Cheesy sriracha cob loaf dip
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Impress at your next party with this irresistible cob loaf that will vanish instantly.
Ingredients:
  • 1 white cob loaf
  • 36.40 gm extra virgin olive oil
  • 2 tsp Finely Crushed Garlic
  • 6 green shallots, thinly sliced
  • 250g cream cheese, chopped, softened
  • 235.00 gm sour cream
  • 250.00 ml grated tasty cheese
  • 375.00 ml grated mozzarella
  • 310g jar roasted peppers strips, drained, finely chopped
  • 3 1/2 tsp Shaker Fries Sriracha Salt Seasoning
  • Tomatoes, to serve
  • Baby cucumbers, halved lengthways, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Trim the top of the cob by 4cm and hollow out the center, leaving a 1cm crust. Place the cob on a baking tray. Cut the removed bread and the top of the cob into large pieces and place them in a bowl. Set aside. Bake the cob for 12 minutes.
  • Heat 1 tablespoon oil in a saucepan over medium heat. Saute garlic and most of the shallots for 2 minutes until fragrant. Stir in cream cheese and sour cream until smooth. Add tasty cheese, 1 cup mozzarella, and cook until melted. Remove from heat, then mix in most of the roasted peppers and 1 teaspoon seasoning. Toss bread with remaining oil and 2 teaspoons seasoning.
  • Fill the warm cob with the cheese mixture, then top with the remaining mozzarella. Spread the bread pieces around the cob on the tray. Bake for 20 to 25 minutes until the mozzarella is golden and melted. Sprinkle with the remaining shallots, roasted peppers, and seasonings. Serve with croutons, tomatoes, and baby cucumbers.

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