The name says it all. This cob dip is so easy to make, it’ll feed a crowd and it tastes amazing!
I’ve been wanting to post this Cob Dip recipe for a while and I hereby declare it the Ultimate Quick and Tasty Cob Dip. It’s not my recipe. This one belongs to a good friend of mine who has kindly allowed me to share it with you 🙂 I actually felt a bit cheeky when I asked her for this recipe a couple of years ago but she gave it to me. Woop, woop.
This Cob Dip is perfect for a crowd. Every time she has a get together, Tam ALWAYS provides this cob dip and, on the extremely rare occasion she hasn’t, desperate cries of “Where’s the cob dip, Tam?” fill the air. Understandable really. It tastes so good. It always has people vying for the last piece and disappointed when it’s all gone. So much so that, she’ll often make extra.
Hand on my heart, I’m not exaggerating one little bit. Everyone loves this creamy, savoury creation. The ingredients are easy, keep in the cupboard or freezer type things except for two that you’ll buy fresh.
On the weekend we held a surprise baby shower for some friends of ours and I served up this Cob Dip. It never fails to amaze me just how many people comment when they try this. I always love a good share dish too. You start by dunking the bread you take out of the centre into the dip then, when they’ve run out, you start tearing at the sides of the loaf.
Ok, ok. So how do I make it, you ask? Well, you take a 500g cob loaf. You cut a big hole in the centre and tear the resulting bread innards into large chunks. Then you place the loaf and the bread chunks under a grill to toast them lightly (this is my personal change because I love the bread a little crispy but if you prefer it soft, then by all means, skip the grilling).
Thaw out some frozen spinach and then use some paper towel to soak up any excess moisture in the spinach. In a bowl you combine a tub of sour cream, and then the same quantity of mayonnaise (I use light versions of both. And use the empty sour cream container to measure the mayonnaise). Now add the spinach, half a tin of chopped water chestnuts (for crunch) and one sachet of spring vegetable soup. Stir it all together. Sit this mix in the fridge for a couple of hours before serving so that the vegetables in the soup mix reconstitute, then as your guests are arriving, fill the cob loaf with the dip and serve on a large platter.
There you go. That’s one dish done for your next get together. Enjoy and thanks Tam 🙂
This week last year
And another dip – Snickers Dip to be precise. Yes, you heard right, Snickers Dip.
This cob dip is so easy to make, it’ll feed a crowd and it tastes amazing!
- 1 500g cob loaf
- 125 g frozen spinach
- 300 g light sour cream
- 300 g light whole egg mayonnaise
- 1 packet Continental spring vegetable simmer soup mix
- 1/2 tin (115g) water chestnuts, roughly chopped
Preheat the grill on high.
Use a sharp knife to cut a large hole in the centre of your cob loaf. Break the bread that was cut out into chunks. Arrange the chunks of bread and the cob loaf on a baking tray and grill for 5-10 minutes until just starting to get golden. Remove and allow to cool completely.
At least 2 hours before serving, put together the dip. Use some paper towel to squeeze any excess moisture out of the spinach. Now mix the spinach, sour cream, mayonnaise, soup mix and water chestnuts together in a bowl and allow to sit in the fridge covered until serving time to allow the vegetables in the soup mix to rehydrate.
To serve, fill the cob loaf with the dip and arrange on a platter with the chunks of toasted bread.
- Measure the mayonnaise using the sour cream container.
- You don't have to toast the bread if you prefer to leave it soft.