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I found this recipe years ago in an old magazine. It's great for Autumn get togethers.
Scoop out the middle of the crusty cob, leaving enough room for the dip.
Separate the scooped out bread into bite size pieces and place on a tray along with the cob shell.
Combine the rest of the ingredients and fill into the shell. Bake in a moderate over 180C for 10-15 minutes until croutons are golden.
Remove from the oven and serve with the croutons and vegetable crudites.
The cob can also be toasted alone in the oven with the croutons, whilst the dip is heated in the microwave for 2-3 minutes
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