Garlic Bread Cob Loaf

Gooey mozzarella cheese and garlic butter dip with crunchy croutons - this is the ultimate cob loaf dip recipe perfect for your barbecue.

 Ingredients

• 1 large cob loaf (approx 680g)
• 3 tablespooons olive oil
• 2 teaspoons finely chopped fresh parsley

Garlic Butter:

• 3 garlic cloves, finely chopped
• 100g butter, softened
• 1 teaspoon dried mixed herbs or Italian herbs

Cheese Mix:

• 250ml sour cream
• 250g cream cheese
• 1 cup grated mozzarella cheese + extra ¼ cup to sprinkle on top
• 1 cup grated parmesan cheese

 Method

Step 1
Set the barbecue up for INDIRECT cooking. See your owner's guide if you aren't sure how to set it up on your barbecue. We have guides in our blog if you get stuck. (Weber Q, Charcoal Kettle, Traditional Gas)
Step 2
In a small bowl, combine all the garlic butter ingredients.
Step 3
In a large bowl, combine all of the cheese mix ingredients.
Step 4
Using a bread knife, cut the top off the cob loaf, then tear the bread top into bite sized pieces. Pull the inner bread out of the cob loaf to create a bowl and tear into bite sized pieces.
Step 5
Coat the torn bread with 3 tablespoons of olive oil and toss to evenly coat the pieces.
Step 6
Add one quarter of the cheese mix into the bowl of the loaf and dot one quarter of the garlic butter over the cheese mix in the cob.
Repeat, continuing the layering of the cheese mix and garlic butter and finish with a sprinkle of extra grated mozzarella cheese.
Step 7
Bake the cob loaf over indirect medium heat for 20 minutes, or until the cheese is warm and the mozzarella has started to turn golden.
Step 8
10 minutes into the cooking time, add the torn pieces of bread into the barbecue, and bake around the loaf (indirect medium heat) for 10 minutes.
Step 9
Remove the cob loaf and torn bread from the barbecue. Garnish with chopped parsley and serve immediately.