Name: Beetroot dip in a cob
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 420 gram can baby beetroot, drained; 420 gram can cannellini beans, drained, rinsed; 250 gram cream cheese, chopped; 1/2 cup sour cream; 2 clove garlic, quartered, plus extra 2 garlic cloves, crushed; 1/2 teaspoon cayenne pepper; 1/2 teaspoon caraway seeds; 1 teaspoon sweet paprika; 1 cob loaf; 1 tablespoon olive oil

Beetroot dip in a cob

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Serves 8

Prep

10M

Cook

20M

Total

30M

Ingredients

420 gram can baby beetroot, drained

420 gram can cannellini beans, drained, rinsed

250 gram cream cheese, chopped

1/2 cup sour cream

2 clove garlic, quartered, plus extra 2 garlic cloves, crushed

1/2 teaspoon cayenne pepper

1/2 teaspoon caraway seeds

1 teaspoon sweet paprika

1 cob loaf

1 tablespoon olive oil

Method

1.Preheat oven to 200°C.

2.Place beetroot, beans, cream cheese, cream, garlic, pepper, seeds and half the paprika into a food processor or blender. Process until smooth.

3.Slice the top from the cob loaf. Scoop out bread, leaving a 1.5cm border. Reserve bread.

4.In a bowl, combine oil, extra garlic and remaining paprika. Break the reserved bread into rough pieces, add to bowl and toss well. Place on a large baking tray with cob loaf.

5.Bake for 5-10 minutes until browned and crisp. Remove bread crisps. Spoon dip into hollow cob.

6.Return cob to oven for a further 8-10 minutes until dip has warmed through. Serve with bread crisps.

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