A few weekends ago I went to a BBQ with a delicious cob loaf dip that I had not seen before. After much pestering I was given the recipe and I wanted to share it with you. Omitting the frozen spinach of a more traditional cob loaf dip recipe means you can make it in a flash, I’m talking under five minutes, and you can whip it up as a go snack for bring-a-plate parties when you are pressed for time.
- 1 cob loaf
- 1 tub of lite sour cream
- 1 tub of cream cheese
- 1 can of pink salmon
- 1 packet of spring vegetable dried soup mix
- Drain the salmon and add to a medium sized bowl. Remove the bones and mash.
- Add the sour cream, cream cheese and spring vegetable soup mix and stir until well combined.
- Cut the top off the cob loaf and carefully pull out the bread from inside making a bowl of sorts. Make sure you don’t get too over excited with this step and put a whole in the crust or your mixture will leak out.
- Some people like to toast the bread bowl and bread but I don’t as I find the bread becomes almost stale as it cools and jabs you in the mouth when you try and chew it.
- Transfer your bread bowl to a nice plate, scatter the bread pieces around the outside, spoon in your mixture and place the bread lid askew. I also sprinkled some paprika on the top of the dip so it didn’t look like a beige blob, but that is optional.
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