Cob Dip

This is another recipe from my mother-in-law, who makes it every year for her Christmas party.  It's pretty much the main reason I go to the party (okay, that's not really true, but it's definitely a highlight!)  She got it years ago from the newspaper.  I've actually not made it myself (mainly because I know I'd probably just eat the whole thing in a single sitting), but this is seriously one of the best cob dips you'll try.  An optional extra is 250g frozen spinach, thawed and well drained.

Ingredients
250g cream cheese
125g bacon, chopped
125g salami, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1/3 can 400g creamed corn

Method

Place all the ingredients in the food processor and process until the desired consistency. 

Cut the top off the cob loaf and carefully remove the bread from the middle, leaving about 1cm thickness of crust on the outside. 

Fill the loaf with the filling. 

Place the lid on top and bake in the oven for about 1 hour at 160°C.

Cut bread taken from the inside into bite-sized pieces and place on a tray In the oven for the last 20 minutes. Use them to scoop out the dip (additional biscuits may be required).

The outside walls of the dip can be eaten when the centre is finished – the best part!