Mini cob loaf

For our mini cob loaves, we hollow and fill dinner rolls with a creamy blue cheese and spinach dip. You can serve these with anything you think would be nice to dip. We used green beans and carrots but the best bit is getting to the bottom and devouring the bread case.

Ingredients

6	Buns, use the Tom Thumb variety (Main)
150 g	Blue cheese
100 g	Spinach, chopped
250 g	Cream cheese, 1 carton
½ cup	Cream
2 cloves	Garlic, crushed
1 to fry	Olive oil

Directions

1. Cut holes in the top of the buns and scoop out some of the soft bread from the middle of each bun.
2. Drizzle the buns with olive oil and sprinkle with some salt. Grill on high until just turning golden.
3. In a pot, heat some olive oil and cook the garlic and onions until soft and translucent. Add the cream cheese and blue cheese and cook until the cheeses have melted. Add cream to loosen the mix. Stir through the spinach and cook for 5 minutes.
4. Spoon the mix into the rolls. Serve with your choice of crackers or vegetable sticks to dip into the sauce.