Smoked Salmon Cobb Loaf
This cobb loaf dip is rich, creamy and cheesy, with just enough salmon to produce a great flavour without being overpowering. Watch this dip get demolished at your next shindig! It has a great consistency that holds on to the bread just right. For something a little bit different, try adding a little sweet chilli sauce!
Recipe Tester Feedback: “Creamy cobb loaf dip that had my guests coming back again and again as they could not get enough of the deliciousness." - Michelle
No: Egg / Nuts
Contains: Gluten / Dairy
Variations: *Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 30-40 minutes
Cannot be frozen
You will need:
- cobb loaf - 1, or Vienna loaf (*can use GF)
- baguette - sliced, for extra bread to dip, optional (*can use GF)
- garlic cloves - 2, peeled
- spring onion - 4, roughly chopped
- fresh dill - 4 Tbsp, leaves
- capers - 1 Tbsp
- cream cheese - 250g, block, cubed
- sour cream - 300g
- smoked salmon - 250g
- cheese - 100g, grated
- sweet chilli sauce - 30g, optional
- Preheat the oven to 180C. Line a baking tray with baking paper.
- If you need to grate your cheese, add cubed cheese (100g) to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
- Add the peeled garlic cloves (2), chopped spring onions (4), fresh dill leaves (4 Tbsp) and capers (1 Tbsp) to the bowl. Chop Speed 6 / 6 seconds. Scrape down sides.
- Add the cubed cream cheese (250g), sour cream (300g), smoked salmon (250g), grated cheese (100g), sweet chilli sauce (30g, if using), salt and pepper to the bowl. Program 10 minutes / 100C / Reverse+Speed 2.
- While that is cooking, slice a lid off the cobb loaf (1) and remove all the bread from inside the loaf, leaving a thin bread shell. Tear the extra bread and the lid into small pieces. Set aside.
- Pour the mixture into the hollowed cobb loaf.
- Bake for 20-30 minutes, until the bread is nice and crispy and the filling has warmed through. Add the bread pieces from the hollowed out cobb loaf or baguette slices (if using) to the baking tray and bake until toasted.
- Serve with toasted bread pieces around the loaf to dip with.
Make your own!
* Make your own cobb loaf bread with the Cobb Loaf Bread recipe or the Rustic Gluten Free Cobb Loaf recipe from this issue.
* Make your own baguettes with the Crusty Baguettes recipe from The Picnic Issue or the Olive and Thyme Baguettes recipe from The Baking Issue.
* Make your own sweet chilli sauce with the Sweet Chilli Dipping Sauce recipe from The Make It At Home Issue.