Cheese & Sundried Tomato Loaf


Sour cream (250ml)
Cream (250ml)
Cream Cheese (250gm)
Small serve Sundried tomatoes
Grated cheddar cheese (250gm)
Mozzarella (250gm)
1 Large unsliced Farmers Market cob loaf (or similar)
2 tablespoons chopped chives (plus extra to serve)
1 French stick or baguette, sliced


Preheat oven to 180C. Line a large baking tray with baking paper. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving a 2cm edge (you can use the bread for dipping).

In a mixing bowl combine creamed cheese, cream, sour cream, grated cheese, sundried tomatoes, and chives, then season with salt & pepper.

Spoon mixture into loaf. Replace bread lid and arrange sliced baguette in a single layer around loaf. Bake for 20 minutes or until lightly toasted (removing lid after 10minutes).

Sprinkle top of dip with extra chives. Serve warm.




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