Abbey brought along a terrific dip to a party I attended Saturday night.
It was a creamy dip in a hollowed out loaf of bread, using the bread from the middle as the dipping food. It was delicious. Very moorish. It looked really good too. I wish I’d had a camera along to take a picture to show you. I shall make this recipe first chance I get and put a picture up.
With her permission, here is Abbey’s recipe – amounts estimated from the taste and texture, as I did not get a precise description of quantities. Do try it.
- a cob loaf, top removed and hollowed out
- 1 tub cream cheese
- 1 tub sour cream
- about 1/4 cup? cooked bacon, chopped small
- a few spring onions chopped
- a cup? of grated tasty cheese
- Hollow out the loaf, and place it in the oven to bake on low for about an hour until the crust is firm
- mix the dip and add to the loaf, put on the lid and return to the oven until the dip is warmed through and the cheese has melted in.
- tear up the bread that was removed from the loaf and dry in the oven for the last half hour or so to make odd-shaped croutons.
- Serve warm
I can imagine a dozen innovations to consider for variety in flavour and texture:
One might try adding
- smoked fish instead of bacon
- chili and capsicum for vegetarians
- mushroom and truffle
- garlic and shrimp
- sun-dried tomato
- or even substitute skorthalia for the cream and cheeses