Cheese Filled Artichoke Cob Loaf

Create an impressive centre piece for your table with this dish
Cooking Time: n/a Makes: n/a


• 1 large cob loaf
• 1/2 bunch of spring onions
• 1 1/2 tablespoons Always Fresh Minced Garlic
• 250g cream cheese, softened
• 1 container sour cream
• 325g grated tasty cheese
• 340g Always Fresh Marinated Artichoke Hearts


Cut a 15cm lid off the top of the cob and set aside. Hollow out the base of the cob, leaving a 3cm thick shell.

Combine butter, spring onions, garlic, cream cheese, sour cream, grated cheese and artichokes into the prepared cob.

Top with the cob lid.

Wrap the filled cob in 2 layers of aluminum foil and cook for two hours at 180°C.

Serve warm.