Healthier Creamy Basil Pesto Cob Dip
Ready in 45 minutes, this next-level creamy basil pesto cob loaf dip is the ultimate option for easy entertaining. It makes a great table centrepiece and serves a crowd.
Ingredients
- 1 Crafted ancient grains & sprouted seeds sourdough miche
- 5ml extra virgin olive oil spray
- 125g light cream cheese
- 375g light ricotta
- 150g basil pesto, pecorino & cashews dip
- 1/4 bunch basil, leaves picked
- 1/2 bunch radish, trimmed
- 250g baby cucumbers, quartered lengthways
- 2 celery stalks, trimmed, halved crossways, cut into strips
Method
- Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
- Cut 2cm off the top of cob. Remove bread from centre of cob, leaving a 1cm border, then place cob on the tray. Cut bread and top into 3-4cm cubes and add to the tray. Spray with oil. Bake for 15 minutes or until golden.
- Meanwhile, place cream cheese in a bowl. Stir until smooth. Add ricotta and stir until well combined. Fold through the dip.
- Place cob on a board. Set aside for 10 minutes to cool. Spoon cheese mixture into cob. Sprinkle with basil leaves. Serve with sliced vegetables and bread pieces.
Cooking tip
If using freshly squeezed orange juice, you will need to strain.
