French Onion Dip Cob Loaf
This French Onion Dip Cob Loaf is the ultimate Australian party recipe. It's filled with a rich, creamy dip made from garlic, caramelised onions, sour cream, cream cheese and plenty of cheese.
Servings: 8
Ingredients
- 1 cob loaf
- 1 bulb garlic
- 2 tbsp olive oil
- 3 brown onions
- 1 tbsp brown sugar
- 1 tsp balsamic vinegar
- 9 oz cream cheese softened
- 10 oz sour cream
- 1 cup mozzarella cheese grated + extra for sprinkling
- 1/2 cup parmesan cheese grated + extra for sprinkling
- 1/2 cup chives finely sliced + extra to serve
- salt and pepper
Instructions
- Preheat oven: Preheat the oven to 200°C / 400°F
- Roast garlic: Slice the top off the garlic bulb so the cloves are just exposed. Place into a sheet of alfoil or small baking dish with a lid. Drizzle with 1tbsp of olive oil and season with a sprinkle of salt and pepper. Cover and bake for 1 hour. Allow the garlic to slightly cool and then squeeze out the garlic cloves. leave the oven running as we will need it to bake our cob loaf.
- Caramelise onions: To make the caramelised onions, heat the olive oil in a heavy based deep saucepan over medium heat. When sizzling, add the onion. Immediately reduce the heat to low and cook for 45 minutes, stirring occasionally. Add the brown sugar, balsamic vinegar and sprinkle of salt to the onions and stir through. Continue to cook on low for an additional 15 minutes or until sticky and brown.
- Dip / filling: In a large bowl, combine the caramelised onions, roasted garlic cloves, cream cheese, sour cream, mozzarella cheese, parmesan cheese, chives and a pinch of salt and pepper. Stir through until everything is well combined.
- Cob loaf: Slice off the top of the cob loaf. Using a serrated knife, cut around the inside of the bread making sure you do not cut into the sides. Scoop out the center of the bread using your hands. Use your hands to tear the bread into pieces about the size of croutons and do the same with the top of the bread. Add the filling into the centre of the cob loaf and then sprinkle over a little extra parmesan and mozzarella cheese.
- Bake: Place the cob loaf onto a baking tray and scatter around the torn up pieces of bread. Drizzle the torn up pieces of bread with a little olive oil. Bake for 15 - 20 minutes or until the top is melted, golden and bubbling.
- Serve: Serve immediately with some extra chives sprinkled all over.
Video
Notes
- Use a serrated or bread knife to cut a circle around the top of the cob loaf, then remove the lid and cut it up to use as extra dippers
- Rip the bread from the middle with your hands rather than cutting it into neat cubes — it’s easier and the uneven pieces get much crispier once toasted
- Drizzle the bread pieces generously with olive oil for extra golden, crunchy goodness
- Don’t cut through the sides of the cob loaf, or your hot, creamy dip will leak out everywhere (and we don’t want that)
Nutrition
Calories: 304kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 304mg | Potassium: 174mg | Fiber: 1g | Sugar: 6g | Vitamin A: 906IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 0.3mg
