Corn Cob Dip Recipes

CORN COB DIP

Corn Cob Dip image

This is a great dip for the winter month's. When removing the bread to form a shell, I pull out larger pieces or bread to toast in the oven (I toast just before removing the dip from the oven), to serve with the dip. A large unsliced Cob loaf is needed for the bread.

Provided by Tisme

Categories Corn

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 crusty cobb loaf, large
420 g corn kernels
250 g cream cheese, softened
1 cup light sour cream
1 1/2 cups tasty cheese, grated
4 slices bacon, chopped and cooked
2 spring onions, finely sliced
1/2 cup fresh parsley, chopped
1 teaspoon curry powder

Steps:

Preheat the oven to 180°C.
Cut the top off the cob so as to use it for a lid later. Set lid aside. Remove all bread from the inside, ensuring you leave enough around the edges to serve as a wall for the dip.
Combine the corn kernels, softened cream cheese, sour cream, tasty cheese, bacon, spring onions, fresh parsley and curry powder. Spoon into the cob and replace lid. Wrap in two layers of foil, place on tray and bake for 1 1/4 hours. (This may take less time depending on your oven, but if needed towar the end you can cover dip with foil to avoid bread burning). Serve with fresh bread, savoury biscuits, or pieces of the torn off bread toasted.

Nutrition Facts : Calories 361.1, Fat 24.6, SaturatedFat 13.9, Cholesterol 73.2, Sodium 313.9, Carbohydrate 26.3, Fiber 2.8, Sugar 1.3, Protein 12.9

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