The labour day long weekend is on our doorstep. The last fleeting moments of summer are fast slipping away. There mat not be many more chances for an afternoon BBQ before the weather turns. So what can you do to make sure your social swansong is a winner?
You can, and should, make our BBQ Cob Loaf Dip. It combines the best elements of barbeques (sausages and onions) and of other food groups (cheese). It’s an eminently dippable treat that will make you a veritable superstar amongst the BBQ goers.
BBQ Cob Loaf Dip Recipe
1 large cob loaf, or 6 smaller individual rolls
200g shredded cheese
500g cream cheese
8 BBQ sausages
2/3 white onion, chopped
Balsamic vinegar (optional)
Method: Chop and fry the onions. Add balsamic vinegar if you’re fancy (whatever else you might add to onions.) Once done, set aside and cook the sausages. When they’re cooked, dice them up as finely as you please. In a large bowl, mix the cream cheese, shredded cheese, sausages and onions. Spoon the mixture into your hollowed bread. Whack it in the oven at 180 degrees for around 20 minutes or so. Serve, enjoy, and bask in the glory!
The verdict: This is a 10/10 cob. There’s no other way to put it. If you make this, your friends will like you more. Your family will love you more. Your ancestors will smile upon you, and your descendants will speak fondly of your success. You will also probably gain a lot of weight, as it’s nigh on impossible to stop eating once you’ve started.
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