Mexican Cob Loaf Dip.
Perfect party dish to serve within a group. Serve while it's still hot and still enjoy it even once it has cooled down. Easy to grap a bit of toast, dunk, then eat. Can be made mild, medium or hot heat.
Cob Loaf
300ml Sour Cream
1 packet of Taco Seasoning (mild, medium, or hot)
6-8tbs of Salsa (mild, medium, or hot)
1 cup of Grated Cheese
1. Pre-heat oven to 180 degrees celsius.
2. Cut the top of the cob loaf off and remove the bread, leaving some around the edge of the cob crust and bottom. Set aside for later.
3. In a small jug or bowl, mix together the sour cream and tacon seasoning.
4. In layers, spread some of the sour cream mix in the cob loaf, then put 3-4tbs of salsa on top, then sprinkle some grated cheese. Repeat 1-2 times or until the cob is full making sure the top layer is cheese.
5. Put the loaf on a baking tray and rip the bread apart and place it around the loaf. These will be little toasted bits to grab and dunk into the dip once cooked.
6. Bake in oven for 20-25 minutes, rotating the tray half way during the time frame. Serve while warm and enjoy.
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