Cobb Loaf Cheese Dip
ASPARAGUS COB DIP
Everyone I know likes this dip and ask for the recipe. It's quick and easy and tastes great. I got it from a friend of mine one christmas.
Recipe From food.com
Provided by Marguerite NSW Aust
Yield 1 Dip
- Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
- Cut the top of the bread cob.
- Dig out the bread from the cob (use this to dip with later).
- Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
- Cook in moderate oven until hot and crisp.
- Cut French stick to dip with when cob cooked.
Number Of Ingredients: 6
- 1 (300 ml) carton sour cream
- 1 (250 g) package cream cheese (Philadelphia)
- 1 (30 g) package spring vegetable soup mix
- 1 (340 g) can cut asparagus, drained
- 1 large cob bread (any other shape or type can be used; Can also use several small damper rolls for individual serves o)
- 1 baguette
CHICKEN & ASPARAGUS COBB LOAF
Always a favourite at get-togethers, this easy cob loaf is quick to prepare and extremely moorish! I recommend a crusty cob loaf to avoid leaks! Also recipe can be adjusted to individual taste so the ingredients are only a guide. I also make a bacon and mushroom mixture which is also extremely good! The servings will depend on the size of the Cob Loaf.
Recipe From food.com
Provided by ScottysAngels
Yield 6-8 serving(s)
- Cut the top off of the Cob Loaf about 1/4 of the way down. Set aside top.
- Gently scoop out the soft bread centre of the Cob Loaf, careful not to break the sides. Tear this soft bread into pieces for dipping and place on a baking tray with the hollow cob loaf.
- Bake in a moderate oven until crisp (avoid browning if possible). Take out and set aside.
- Finely dice Chicken and cook in a non-stick or lightly oiled frypan.
- In a large saucepan/pot over a medium heat, combine Sour Cream, Grated Cheese, Asparagus and cooked Chicken and stir until the cheese has melted and the mixture is warm. DO NOT BRIN TO THE BOIL!
- Pour mixture into the Cob Loaf, replace top and place in a moderate oven for 5 minutes to heat the outside. If you have some mixture left over just serve in a bowl beside the Cob.
- Serve on a Large Platter surrounded by the dipping pieces. Once the dipping pieces are devoured, break off the sides! The whole lot can be eaten. (The sides and bottom of the cob are the best!).
Number Of Ingredients: 5
- 500 ml sour cream
- 250 -500 g grated cheddar cheese (according to individual taste)
- 3 chicken thighs or 1 chicken breast
- 1 (420 g) tin asparagus
- 1 large crusty cobb loaf
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