This dish is a fantastic accompaniment to any great vegetarian BBQ. You’re sure to impress your friends and family when you bring this spectacular dip to the table. Served in a toasted cob loaf, this rich and tasty dip includes an unusual combination of ingredients that complement each other perfectly.
- 2 Tbsp olive oil
- 2 large red onions, halved, thinly sliced
- 1 cup water
- 1 × 250g packet cream cheese, softened
- ½ cup finely chopped fresh chives
- ½ cup finely grated parmesan cheese
- 1 Tbsp horseradish cream
- Salt and pepper to taste
- 1 × 400g cob loaf
- Extra 2 Tbsp olive oil
- Extra 1 Tbsp finely grated parmesan cheese
- Asparagus, red capsicum, carrot, cucumber and celery to serve
- Fresh herbs to garnish
Heat the oil in a large pan. Add onions and cook over low heat, stirring, until soft and lightly browned. Add water and bring to the boil. Simmer, uncovered until liquid evaporates, then cool. Combine onion mixture with cream cheese, chives, parmesan cheese and horseradish cream in a medium bowl and mix well. Season with salt and pepper.
Split loaf in half horizontally. Remove and reserve bread from the centre of the bottom half of the loaf, leaving a 1cm-thick shell. Place bread case onto an oven tray; fill with cream-cheese mixture. Cover loosely with foil.
Cut remaining bread half and reserved pieces of bread into 1cm-thick slices. Place bread, in a single layer, onto an oven tray; drizzle with extra oil and sprinkle with parmesan cheese.
Cook loaf and bread slices in a moderately hot oven (180°C/350°F), for about 15 minutes, or until bread slices are crisp and dip is heated through.
Serve dip with bread slices and vegetables; garnish with fresh herbs.