I take this Mexican Cob Loaf Dip when I go to BBQ’s and it is always a smashing success!
Mexican Cob Loaf Dip is well liked by the young and old – heck even my kids love it! What’s not to love anyway! This Mexican Cob Loaf Dip has a hot gooey delicious filling inside of a yummy cob loaf that makes its own container.
Mexican Cob Loaf Dip can be made the day before and kept in the fridge overnight – just make sure you wrap it well in Alfoil – that way you can just pop it in the oven about 40 minutes before serving (if you refrigerate this cob loaf dip you will need a bit of extra oven time).
If this Cob Loaf isn’t for you – we do have loads of other Cob Loaf Dip recipes such as:
Method
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Preheat oven to 180º.
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Place the sour cream in a bowl and mix in taco seasoning. Cut the top off cob loaf and remove the bread centre.
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Spoon half of the sour cream mix on the bottom of cob, then spread 2-3 tablespoons of salsa and 1/4 cup grated cheese. Spoon remainder of sour cream mix, then salsa, then top with cheese.
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Place cob on the oven tray. Break bread centre into small bite-size pieces and place around the cob, put cob lid on.
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Bake for 15-20 minutes until bread is golden brown.
Recipe Hints and Tips:
- Mexican Cob Dip can be made the day before, wrapped in aluminium foil and baked at 150º for an hour before serving.
- You may need to double the filling ingredients if you have a particularly large cob loaf.
