Cob Loaf Dip Ingredients:
2 grated carrots
3/4 block Kraft Cheddar Cheese (you usually get this from the 'spreads' part of the supermarket where the vegemite etc. is)
300g sour cream (you can add more if you need to)
1 chicken stock cube
2 spring onion
2. Cut the top off a cob loaf and pull out the inside. Pour the dip into the middle of the cob loaf. Tear the bread you took from the top and inside of the cob loaf and serve scattered around the cob loaf.
Aunt Bev's dip ingredients: (sorry about the name - I couldn't think up something creative on the spot and I'm not sure what it's actually called. If anyone know's please let me know so I can change this! lol)
125g cream cheese
2 spring onions
1 tin diced capsicum
1 tbsp mayonnaise
salt and pepper to taste
Make sure cream cheese is at room temperature. Mix all (except sesame seeds) ingredients together well. Place in your serving bowl or dish and smooth over the top. Sprinkle over sesame seeds until the dip is covered.
I actually doubled the mixture for the second dip so it would go further. It usually makes a smaller serving of the dip than the cob loaf recipe, although it's enough if you have a smaller group of people (we had around 60 people at our function).
I can't recommend these dips enough. They were both so easy and quick to make, and quite inexpensive too. I got a lot of compliments from the staff at work about these and most of both were all gone by the end of the afternoon.