Creamy Chicken & Corn Cob Loaf Dip
A creamy entertainer you can have on the table in 10 minutes. Everyone loves cob loaf, so shake things up and mix together this chicken and corn version, with no spinach in sight and no baking required!
Servings 6 Side Serves
Calories 415kcal
Cost $15
Ingredients
- 1 cob loaf
For the filling
- 1 can cream of chicken and corn soup 420 g / 14.81 oz
- 300 g sour cream 10.58 oz
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups tasty cheese 150 g / 5.29 oz, sub cheddar cheese
- 300 g rotisserie chicken 10.58 oz, shredded, sub cooked chicken breast
- 1 can corn drained, 420 g / 14.81 oz
- 2 tbsp chives fresh and chopped, sub dried chives
Instructions
- Slice around 2 cm / 1 inch off the top of the 1 cob loaf and remove the soft bread inside. Break it up into chunky pieces, and chop up the lid into chunks as well. Place the hollowed out cob loaf on a large serving platter with the bread pieces scattered around the outside.
For the filling
- Add the 1 can cream of chicken and corn soup, 300 g sour cream, ½ tsp garlic powder and ½ tsp onion powder into a large saucepan. Stir over low heat until the soup and sour cream have softened and warmed through. Add the 2 cups tasty cheese and stir until fully melted into the dip.
- Next, add the shredded 300 g rotisserie chicken and 1 can corn, stirring until evenly mixed through.
- Once warmed through, pour filling into the cob loaf. Garnish with 2 tbsp chives and serve.
Notes
- Storage & Reheating - Best eaten fresh, but will keep 1-2 days in the fridge. We don't recommend freezing. If you can't get through the whole lot, we recommend covering with aluminium foil, then reheat covered in the foil in either the oven or air-fryer for 5-10 minutes at 200°C / 400°F or until heated up to your liking. Give the dip a quick mix before serving to make sure the heat spreads evenly.
- Serve alongside other cob loaf dips if you're entertaining a large crowd. Also goes well alongside other party food such as spinach and cheese triangles, mini meat pies and sausage rolls!
- Toast It - You can add extra cheese to the top and bake for 3-5 minutes at 200°C / 400°F for a hotter, crispier loaf.
- Heat Slowly - You don't need super high heat for this dip, you want to gently rise the temperature so you don't boil the sour cream etc.
- Bread Insides - When hollowing out the bread, tear the inside pieces large enough so you can dip them easily. If they're too small, you'll end up with a mess on your hands!
Nutrition
Calories: 415kcal | Carbohydrates: 19g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 1058mg | Potassium: 225mg | Fiber: 1g | Sugar: 6g | Vitamin A: 766IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 1mg