Cobb Dip Recipe

by Carly Ogborne (subscribe)

Published March 22nd 2011

This dish is a standard amongst my group of friends and it's the one thing that we are all guaranteed to devour. There are many different variations on this recipe – the one provided is a basic recipe, but feel free to add or substitute ingredients to suit your taste buds.

Ingredients

One large cobb loaf

Sour cream
Unthickened cream
One packet of French onion soup powder
Cooked asparagus

Cut the middle out of the cobb loaf so that you have a large, edible bowl. Rip the inner section into smaller pieces, place everything on a baking tray and bake on a low heat while you are making your dip.

The ratio of unthickened cream to sour cream is 2:1, so if you are using one cup of unthickened cream, you will use half a cup of sour cream. The amount you use will depend on the size of your cobb loaf.

Pour your cream and sour cream into a blender or food processor and pulse until it reaches a smooth, creamy consistency. Slowly add your French onion powder; the flavour can be overpowering, so taste the mixture frequently to make sure you haven't added too much. Add your asparagus, chopped into small pieces, and blend all the ingredients together.

Remove your cobb loaf from the oven and pour in the dip. Serve immediately.

Alternatives

You can use a French onion dip instead of unthickened cream and the powdered soup mix.

Some people prefer to use spinach or creamed corn in place of asparagus.

Others feel that it's not a real cobb dip without cheese. Try grated cheddar, parmesan or ricotta.

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