Ingredients
• 1 cob loaf
• 250 g sour cream, sub Greek yoghurt or cream
• 250 g cream cheese
• %2 tsp celery salt
• 2 tsp mixed herbs dried
• 4 garlic finely chopped
• %2 cup parsley fresh, chopped
• 2 spring onion / green onion sliced
• 100 g cheddar cheese, Maffra Cheese Co
• 100 g red Leicester cheese, Maffra Cheese Co
Method
- Pre-heat the oven to 110°C / 230° and grate your cheeses.
- Slice around 2 cm /1 inch off the top of the cob loaf, and remove the soft bread inside. Break it up into
bite size pieces and place onto a tray lined with baking paper. Add the lid and empty cob loaf and pop
the tray into the oven for 5-10 minutes to lightly crisp the bread to your liking. - Meanwhile, add in the sour cream, cream cheese, celery salt, mixed herbs, garlic, parsley and spring
onion in a medium saucepan over medium heat and warm through for around 3-5 minutes. - Next, add in the grated Maffra cheddar and red Leicester cheeses (reserving a handful of each to top).
Mix again until the cheese is melted and everything is heated through, around 2 minutes. - Remove the cob loaf and bread pieces from the oven and turn the oven up to 200° / 400°. Transfer the
bread pieces and lid into a bowl ready to serve. Optional: Cut the lid into pieces for dipping too. - Pour the cheese and garlic dip into the cob loaf and top with the remaining grated cheese. Place the
cob loaf back into the oven for around 10 minutes to melt the cheese on top and warm it a little more. - Serve immediately while warm and enjoy!
