Creamy Tomato Cob Loaf

This super easy, deliciously cheesy dip is the perfect ‘wow factor’ dish for your next BBQ, party or celebration. Full of flavours and bursting with colour, it’s the ultimate Kiwi dip for bring-a-plate gatherings… prepare in advance and fill/cook when you get there!

Simon Gault

This is a Kiwi dip with a twist. Make this creamy corn and tomato cob loaf for your guests to enjoy as they have a pre BBQ drink.

Simon Gault holding a large cob loaf ready to create the CREAMY CORN AND TOMATO COB LOAF dip
Simon’s Creamy Corn and Tomato Cob Loaf

CREAMY CORN AND TOMATO COB LOAF

Serving Size:
10-12
Time:
60 minutes
Difficulty:
easy

Ingredients

  • 1 cob loaf
  • 1 punnet cherry tomatoes, halved
  • 150g cooked spinach, roughly chopped
  • 250g sour cream
  • 250g cream cheese
  • 1 packet French onion soup mix
  • 1 cup sweetcorn kernels
  • 1 cup grated mozzarella

Line a tray with baking paper and preheat oven to 190°C.

Cut a circle from the top of the loaf, carefully remove lid and set aside. Scoop out bread and set aside.

Cob loaf, tomatoes, cooked spinach and corn laid out for recipe CREAMY CORN AND TOMATO COB LOAF

In a food processor add spinach, sour cream, cream cheese and soup mix. Process until combined then transfer mixture to a bowl. Fold in sweetcorn, mozzarella and most of the tomato halves. (Make to this point if preparing in advance.)

Spoon filling into hollowed-out cob loaf and top with remaining tomato halves, skin-side down. Place loaf on prepared tray, cover with foil then bake in preheated oven for 40 minutes.

Baked CREAMY CORN AND TOMATO COB LOAF - foil off and scattered bread lid pieces ready for oven

Meanwhile, tear loaf lid and scooped-out bread into manageable-size pieces. After 40 minutes’ cooking, remove foil then add bread pieces to tray around outside of loaf. Return to oven and cook, without tinfoil, for a further 10–15 minutes, until bread pieces turn golden brown. Serve and enjoy!

Cooked CREAMY CORN AND TOMATO COB LOAF with crusy bread around the outside.

Simon Says:

• If using fresh spinach, remove leaves from stems before cooking (if using baby spinach leaves, this isn’t necessary). Blanch spinach in a large pot of boiling salted water for 30–40 seconds then drain. Add cold water and let sit until spinach is cool to touch. Drain again and squeeze out water.

• You’ll need approximately 350g fresh spinach to make 150g cooked.

• If using frozen spinach, thaw first then squeeze out excess water.

Simon Gault;s Creamy Corn and Tomato Cob Loaf

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