Cob Loaf Dip, an Australian Appetizer & wine pairing (Ep 189-196- Fatal Lunch)

 

Cheesy bacon and creamed corn cob loaf dip

by Tiffany Page

from Best Recipes- Australia! 

INGREDIENTS

200 g bacon, finely chopped (1.2 lb.)

2 spring onion, thinly chopped

250 g cream cheese (9 ounces)

200 g sour cream (3/4 cup)

100 g grated mozzarella cheese (3.5 ounces)

100 g Swiss cheese (3.5 ounces)

400 g can creamed corn (3 1/4 cups)

1 cob loaf, lid removed and cob hollowed out

2 Tbsp rice bran oil (Canola Oil)

1 tsp sea salt

1 clove garlic, halved

 DIRECTIONS

Step 1
Preheat oven to 180 C (350 for American ovens). Cook bacon in a frying pan over a medium heat until crispy. Leave to cool.

Step 2
Beat cream cheese and sour cream until smooth and creamy. Fold in cheeses, creamed corn, spring onion and bacon.

Step 3
Hollow out the inside of the loaf, keeping the breading.  Rub the inside of the cob with the cut side of the halved garlic clove, then discard the clove. Spoon the cheese mixture into the cob and fit with the lid. Wrap in 2 sheets of foil and place on an oven tray. Bake for 45 minutes.

Step 4

Remove from oven; remove foil and discard. Remove the lid from the cob and cut it into chunks. Pull the hollowed-out bread piece and place in a large bowl. 

Pour over the oil and salt, then toss to combine. Arrange around the cob along with the lid chunks. 

Step 5

Return the cob to the oven. Bake for a further 10-15 minutes or until croutons are crisp and golden.

Thank you, Tiffany Page! 

And: Jill is pairing this with the Australian Gold Top Chardonnay 2023 from Jill's favorite wine club, Laithwaites.com! 

Named for Scotland’s creamiest milk—Gold Top—this Australian Chardonnay is a dream come true for lovers of buttery, barrel-aged whites. It’s extra luscious, with layers of plush peach and apricot lifted by bright citrus, with a lush, creamy texture! Sip and swirl, Murder Bookies!