Pat has done it again and it couldn’t be simpler. Just tear off chunks of bread and douse them in the cheese. Delicious!
This cheese delight is very easy to prepare and should be enjoyed around a roaring campfire.
According to Recipe Pocket, Cob bread is a crusty round bread that can be made into one large loaf or smaller individual rolls. It’s a simple free-form bread that does not require a bread tin, making it great for cooks who only have basic baking equipment. It can be hollowed out to make a bread bowl for hot dips which is exactly what Pat has done in this yummy recipe.
INGREDIENTS
1 large cob loaf (round)
1 big handful of spinach leaves, finely sliced
1 small onion, finely chopped
1 cup mayonnaise
1½ cups cheddar or tasty cheese, grated
250g cream cheese (Philly is good)
1 teaspoon mixed dried herbs
Salt and pepper
THE PROCESS
1. Preheat your camp oven to low/medium and drop in a trivet.
2. Slice a lid off the top of the cob and scoop out the inside – try to keep it in large pieces – leaving at least 2cm thickness of walls and base.
3. Mix all the other ingredients in a bowl, then fill into the cob.
4. Place the loaf on your trivet and bake for around 20 minutes, or until the filling has melted.
5. Serve on a large plate with strips of the inside bread; then start tearing down the sides to dip, once the level of the filling drops.
SERVES: 8
TIME: 40 MINUTES
