Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 18 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
18
- 1 Woolworths crafted ancient grains & sprouted seeds sourdough miche
- 5milliliter extra virgin olive oil spray
- 125grams light cream cheese
- 375grams light ricotta
- 150grams basil pesto, pecorino & cashews dip
- 1/4 bunch basil, leaves picked
- 1/2 bunch radish, trimmed
- 250grams Qukes® baby cucumbers, quartered lengthways
- 2 celery stalks, trimmed, halved crossways, cut into strips
Description
Ready in 45 minutes, this next-level creamy basil pesto cob loaf dip is the ultimate option for easy entertaining. It makes a great table centrepiece and serves a crowd.
Instruction tip
Cooking tip:If using freshly squeezed orange juice, you will need to strain.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Cut 2cm off the top of cob. Remove bread from centre of cob, leaving a 1cm border, then place cob on the tray. Cut bread and top into 3-4cm cubes and add to the tray. Spray with oil. Bake for 15 minutes or until golden.
Step 3 of 4
Meanwhile, place cream cheese in a bowl. Stir until smooth. Add ricotta and stir until well combined. Fold through the dip.
Step 4 of 4
Place cob on a board. Set aside for 10 minutes to cool. Spoon cheese mixture into cob. Sprinkle with basil leaves. Serve with sliced vegetables and bread pieces.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.