Ciao Gusto has invited me to prepare another recipe using one of their many fabulous products. This time I have decided to share a Sun Dried Tomato Cob Loaf Dip Recipe, using their Ponti Zero Olio Sun-Dried Tomatoes! As I mentioned before, we are very familiar with lots of the Ciao Gusto products and have many as a staple in our household. With a fussy toddler on our hands, we can’t live without things such as pesto and pasta!
My inspiration for this recipe is Aussie summer BBQs. It’s almost a given that if you are heading to an Australian BBQ, then there will be a cob loaf dip of some description. However, the sun dried tomato cob loaf dip was a first for me and just quietly, I think it turned out pretty amazing. This cob loaf dip recipe will become a staple in our family going forward, and I hope I have inspired you to try it yourself.
Disclosure: This is a partnered post
Ponti Zero Olio Sun-Dried Tomatoes
The Ponti Zero Olio Sun-Dried Tomatoes are not like ordinary sun-dried tomatoes. You see they maintain their flavour, fragrance and aroma in a natural sauce without the addition of oil. That’s because the clever people at the Ponti Taste Laboratory have developed an innovative recipe for you to enjoy.
These sun-dried tomatoes are ideal as an appetiser, antipasto, or in a cob loaf recipe! You and your family will love their flavour and lightness and they are a must to include as a pantry staple.
How To Make Sun Dried Tomato Cob Loaf Dip Recipe
Serves: 6-8
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Ingredients
- 1 x Cob Loaf, approx. 500 grams
- 120 grams of Ponti Zero Olio Sun-Dried Tomatoes, finely chopped
- 180 grams of Sour Cream
- 180 grams of Cream Cheese
- 2 tablespoons of Minced Garlic
- 2 Shallots, finely diced
- Olive Oil
- Smoked Paprika
- Salt & Pepper to taste
- Freshly Chopped Chives to garnish
Method
- Preheat oven to 180C and line baking tray with grease proof paper.
- Combine the sour cream, cream cheese, shallots, garlic and sun-dried tomatoes in a bowl. Blend with a hand blender until mostly smooth. Season to taste with salt and pepper.
- Cut the top off the cob loaf and carefully scoop bread from the centre of loaf, leaving approx. 2.5cm around the edge. Chop up the top of the cob loaf and removed bread into even size cubes.
- Place filling inside the cob loaf and sprinkle with smoked paprika. Arrange the chopped bread evenly around the cob loaf on the baking tray. Drizzle a little olive oil over the bread pieces and sprinkle them with some salt.
- Bake in the oven for 20 – 25 minutes. Ensure that the dip is warm but that the bread pieces do not burn whilst in the oven.
- Remove from the oven, transfer to a serving tray and garnish with chopped chives.
- Enjoy your cob loaf dip whilst warm, tearing the cob loaf apart as you go!
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10 Responses
Sundried tomato, sour cream and cream cheese sound so good. All of them are my favorite ingredients. Can’t wait to try this recipe though the brand is not available in my local market, I’ll make some myself then. #KCACOLS
I love sun dried tomato this looks delicious, I have never put a dip in a loaf before will have to try it. Thanks so much for linking up at #KCACOLS. Hope you come back again next time
I Love sun dried tomatoes and the bread looks irresistible xx #KCACOLS
Oh my goodness, my mouth is watering from just reading this! Sounds absolutely scrumptious!! #KCACOLS
I have pinned this and tried to memorise the recipe too as it sounds utterly delicious, I know my family would guzzle it up in no time! #kcacols
I need to be more adventurous with my bread baking – and this might be a great place to start. It sounds absolutely yummy. #KCACOLS
The combination sounds sooo delicious! And it sounds easy enough for me to try it. Thanks for sharing with #KCACOLS
Oh my gosh this looks absolutely delicious! I love Italian food. I am definitely going to give this a try, thank you! #KCACOLS
I really like sunshine dried tomato that looks yummy, I have not set a dip in a loaf will need to try it. Hope you come back next time