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Layered Mexican cob dip
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Mexican-inspired cob loaf dip with cheesy bread dippers ensures no leftovers.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 40g sachet burrito spice mix
  • 375g jar medium thick and chunky salsa
  • 1 large cob loaf
  • 250g cream cheese, softened
  • 300ml sour cream
  • 150g chargrilled capsicum, chopped
  • 62.50 ml chopped fresh coriander, plus extra to serve
  • 375.00 ml grated cheddar
  • 1 large tomato, seeded, diced
  • Assorted vegetables, to serve
Instructions:
  • In a medium frying pan over medium-high heat, warm oil. Add onion and cook, stirring, until soft, about 5 minutes. Mix in garlic and spices, cooking until fragrant, about 1 minute. Remove from heat and add salsa and 1/4 cup water. Allow to cool completely.
  • Preheat your oven to 180C/160C fan-forced and line a large baking tray with baking paper. Cut off the top 3cm of the loaf. Scoop out the bread from inside the loaf, leaving a 1cm edge, and roughly chop the removed bread and top of the loaf.
  • In a bowl, mix together cream cheese and sour cream. Add capsicum, coriander, 3/4 cup cheese, and 1 tablespoon salsa mixture. Season with salt and pepper, then stir until well combined.
  • Spread half of the remaining salsa mixture onto the base of the loaf. Add the cream cheese mixture on top. Spoon the rest of the salsa mixture over the cream cheese. Place the loaf in the center of the prepared tray. Surround the loaf with chopped bread. Sprinkle the top of the dip and the bread with the remaining cheese. Bake for 20 minutes until the cheese is melted and golden, and the bread is toasted.
  • Allow the loaf to rest for 10 minutes, then generously top it with fresh tomato slices and an extra sprinkle of fragrant coriander. Serve alongside crispy toasted bread and a colorful array of fresh vegetables.

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