Recipe | Starter
Cobb Loaf Dip (Marie Hodges)

Marie Hodges served this up at one of my dinner parties. Fattening but yum.

3-4 leaves silverbeet chopped

  • Lightly cook the silverbeet by steaming in pot with small amount of water.

  • Drain water off when cooked, cool.

1 onion

1 teaspoon curry powder

3/4 cups mayonnaise

250 g cream cheese

1 cup grated cheese

1/2 teaspoon each dill, basil

  • Put all ingredients (including silverbeet) into food processor or blender, process until smooth.

1 large (450 gm ) cobb loaf or 2 small ones

  • Cut lid off cobb bread and put aside.

  • Hollow out bottom of cobb loaf leaving approx 1 cm all around.

  • Fill cavity with mixture.

  • Put lid back on.

  • Put into shallow dish or onto oven tray.

  • bake at 180 degrees cups for 1/2 an hour.

Cornchips, pita bread, or chopped vegetables

  • Serve with the dip