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Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
8
- 1 crusty cob loaf
- 350grams mainstream entertaining platter
- 2tablespoons extra virgin olive oil
- 1 French shallot, finely chopped
- 225grams cream cheese, softened
- 1 cup sour cream
- 2tablespoons continental parsley, chopped (to serve)
Nutrition per serving
2210kJ / 528Cal
2210 Kilojoules or 528 Calories
25% of daily energy intake*
Protein
14.9grams
Fat
38.0grams
Carbs
31.0grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy, cheesy cob loaf dip recipe will be the impressive centrepiece of any antipasto spread. Perfect for Christmas feasting!
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 5
Cut 4cm off cob top. Remove bread from centre of cob, leaving a 1cm border, then place cob on tray. Cut bread and cob top into large pieces and set aside. Bake cob for 12 minutes.
Step 3 of 5
Meanwhile, roughly chop three- quarters each of the olives, cabanossi and salami from the platter. Heat 1 tbs oil in a saucepan over medium heat. Cook shallot, stirring, for 2 minutes or until fragrant. Add chopped olives, cabanossi and salami, then cook for 4 minutes or until salami is golden. Add cream cheese and sour cream, then cook, stirring, for 2 minutes or until smooth. Add three-quarters of the cheese from the platter and cook, stirring, for 3 minutes or until cheese starts to melt. Remove from heat. Season with pepper.
Step 4 of 5
Add cut bread to tray around cob, then drizzle with remaining oil.
Step 5 of 5
Spoon cheese mixture into cob. Top with half of the remaining cheese. Bake for 20 minutes or until cheese is golden and has melted. Slice remaining cabanossi and olives. Arrange on top of cob with remaining salami and cheese. Bake for a further 10 minutes or until salami is golden. Scatter over parsley and serve with croutons.
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