Personal Notes – This recipe reminds me of my mum. She used to make it when we would attend family barbecues or parties. I remember people would always ask who made the dip! The plate would always be surrounded by people and emptied very quickly.

Tips – Ensure you leave enough edge on the cob loaf to make a supportive ‘bowl’ for the dip. Once the crispy dippers run out you can start using the cob loaf ‘bowl’ by breaking parts off the edges.

Use a decent sized tray or two trays to fit the cob loaf and all the centerpieces. If you don’t like tinned asparagus, try blanched and finely chopped fresh asparagus.

Serves 10-20 (ideal party dish)

Preparation 10-15mins

Cooking 10-15mins

  • 1 cob loaf
  • 6 rashers bacon, diced
  • 330ml sour cream
  • 250g cream cheese
  • 30g spring vegetable soup mix
  • 425g canned asparagus, diced
  1. Prepare cob loaf by cutting the top off to form a ‘lid’ and pull the centre out in small bite-size pieces leaving the edge approximately 1 to 2cms thick. This should form a bowl that you will use to put your dip inside.
  2. Place cob loaf on a baking tray and surround it with bite-size pieces you took from the middle of the loaf.
  3. Dice bacon and cook in a frying pan.
  4. Combine all remaining ingredients in a bowl. Once combined add the bacon pieces.
  5. Fill empty cob loaf with the dip and place the ‘lid’ on top
  6. Place in oven at 150C for 10 to 15 minutes. Closely monitor. Pieces should be only lightly browned and cob loaf browned on the outside.
  7. Take out of the oven and serve on a tray with toasted pieces around the cob loaf to use as dippers.
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