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 Dip Cob Loaf 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 dip was a first for me and just quietly, I think it turned out pretty amazing. This 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 Dip Cob Loaf Recipe
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
- 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
- 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 whilst warm, tearing the cob loaf apart as you go!