Entertaining this weekend? Serve up our crowd-pleasing cheesy cob loaf that will really impress your guests.
Ingredients
- 1 cob loaf large
- 1 squirt olive oil spray
- 250g cream cheese chopped room temperature
- 300g sour cream
- 1 1/2 cups three cheese mix
- 3 tbs Vegemite room temperature
- 1 pinch pepper
- 1 box Arnott's Jatz crackers *to serve
- 3 carrots thinly sliced *to serve *optional
- 1 bunch celery thinly sliced *to serve *optional
Method
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Step 1Preheat oven to 170/150C fan-forced. Line a tray with baking paper.
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Step 2Use a bread knife to slice about 15cm from the top of the cob. Set aside. Use your fingers to tear the bread from the inside of the cob. Set aside.
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Step 3Spray the inside of the cob with oil spray. Place the cob on the prepared tray and bake for 10 minutes or until starting to turn golden.
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Step 4Meanwhile, use electric beaters to beat the cream cheese and sour cream until smooth. Add the 3-cheese mix and beat until combined. Season with pepper.
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Step 5Spoon about 2/3 of the cheese mixture into the cob, pressing well into the side. Dab half of the Vegemite in a circular pattern over the cheese. Use a skewer to swirl. Top with the remaining cheese mixture. Bake for 15 minutes.
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Step 6Remove the cob from the oven. Add the remaining Vegemite to the top of the cob and use a skewer to swirl. Place the reserved bread lid and inside pieces to the tray. Spray with oil. Bake for a further 10 minutes until cheese is completely melted.
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Step 7Serve with bread pieces, Jatz crackers, celery sticks and carrots sticks.
Recipe Notes
This recipe was created by Ali Adams for Australia's Best Recipes.
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
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