Cob Loaf Dip

By JoBellette

Ingredients

• 1 Tbs olive oil
• 2 large red onions, halved and thinly sliced
• 2 Tbs brown sugar
• 1 Tbs balsamic vinegar
• 1 garlic clove crushed
• 2 bunches of spinach, trimmed and roughly chopped
• 1 large cob loaf
• 250 g cream cheese, softened
• 300 g sour cream
• 1/2 cup of grated cheddar cheese
• 2 Tbs chopped basil leaves
• (optional addition of bacon - 4 rashes finely chopped)

Details

Servings 12
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

1. Heat oil in a large frying pan over medium-low heat. Add red onion. Cook, stirring occasionally, for 10 minutes or until softened. Add sugar and vinegar. Cook, stirring, for 3 to 5 minutes or until golden and caramelised. Add garlic and spinach. Cook, stirring occasionally, for 3 to 5 minutes or until spinach is just wilted. Set aside to cool.

2. Preheat oven to 180C/160C fan-forced. Cut a 3cm-thick slice off top of loaf. Set aside. Remove bread from centre of loaf to form a bowl. Cut bread into large cubes.

3. Place cream cheese and sour cream in a large bowl. Stir until smooth. Add cooled onion mixture, cheddar cheese and basil. Season with salt and pepper. Spoon into loaf. Replace lid. Place on a large baking tray with bread cubes. Bake for 15 to 20 minutes or until filling is warm (cover loosely with foil if bread is over-browning during cooking). Serve warm.

If you wish to include the bacon do so in step one when also cooking onion, garlic and spinach.