8 February 2022 | Raidis Estate, Raidis Recipes | Raidis Estate
Pesto dip in a cob loaf
Long summer days are like the gift that keeps on giving, and one of our favourite things to do during this time (or anytime really) is bringing you amazing new recipes to try that we think match just beautifully to one or more of our fabulous wines. And, we also get to test them first!
Think summer picnic, a few friends or family sprawled over a picnic blanket under a tree or at the beach, a bottle (or two) of chilled Raidis Estate Sauvignon Blanc, and this delicious pesto cob loaf as the centrepiece of your next get together.
What you’ll need (other than the vino!):
1 tbsp. extra virgin olive oil
2 x red onions, finely sliced
200g bacon rashers, chopped (optional)
1 tbsp. crushed garlic
200g baby spinach
1 x round cob loaf
250g cream cheese, softened
400ml tub of sour cream
Handful fresh basil leaves, chopped
500g Mozzarella cheese, grated
Preheat the oven to 180C, and line a large baking tray with baking paper.
Heat olive oil in a large pan over medium heat. Add sliced onions and cook until softened. Remove from the pan and set aside. Add chopped bacon and cook for 5 minutes. Add crushed garlic and cook for a further 1 minute or until fragrant. Finally, add the baby spinach and continue cooking until the leaves have wilted. Re-add the onion and mix through. Remove the mixture from heat and set it aside to cool.
While the mixture cools, cut the top off the cob loaf to form a lid, and remove the bread from the centre of the loaf leaving a 1-2cm edge. Roughly chop or tear the bread from the centre into dipping pieces.
Combine cream cheese, sour cream, chopped basil and grated mozzarella in a bowl, then add to the onion mixture. Mix well. Season with salt and pepper to taste.
Spoon the mixture into the empty cob loaf and place it on a baking tray, with dipping bread pieces placed loosely around the loaf on the tray. Bake for 20 minutes or until golden and serve.