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21
Baked Cob Loaf Dip
Serves: 8-10
100g cheddar cheese
100g parmesan cheese
500g baby spinach
3 long green onions
2 cloves garlic
250g cream cheese, room temperature
1 cup sour cream
1 tablespoon lemon zest
1 loaf cob bread, hollowed out
Salt and freshly ground black pepper, to taste
Fresh vegetables, to serve
1. Preheat oven to 180°C.
2. Using the processing bowl fitted with the
grating blade grate cheddar and parmesan
cheese. Set aside.
3. Using the universal ‘s’ blade process on
speed 1 spinach, green onions and garlic
until a chunky paste. Add remaining
ingredients and process until well
combined. Season to taste with salt and
black pepper.
4. Pour dip into the cob hollowed out loaf.
Bake for 15-20 minutes or until the bread
is crisp and the dip is hot and bubbling.
Serve with fresh vegetables.
Roasted Garlic Aioli
Makes: 1½ cups
3 cloves garlic
2 egg yolks
2 tablespoons water
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 cup olive oil
Salt and pepper, to taste
1. Preheat oven to 200ºC. Wrap garlic in foil
and place in oven for 20 minutes or until
garlic is soft. Discard the skins.
2. Place egg yolks, garlic, vinegar, water, and
mustard in blender. Place the lid securely
onto the jug.
3. With motor operating on speed 2, remove
measuring cup and gradually add the oil in
a thin slow stream. Season to taste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Recipes continued