Brought to you in partnership with Woolworths.
Is Easter not the best holiday of the year? I love Christmas, but there’s something about it that fills me with a bit dread (potentially the expectations, the present buying, the bazillion get togethers and decorations – it’s a lot) so I think Easter is a much-welcomed change of pace to the Christmas period.
I mean, and there’s chocolate, which always makes everything amazing.
And now on top of chocolate, I’m throwing in this CUTE-AS-PIE Easter Bunny Cob Loaf and now our lives are complete.
Whether you’re heading out and need to take a dish, or if you’re staying home and having friends or family over, this makes a great grazing platter for everyone to pick at, and with all its beautiful, fresh produce, and gooey, cheesy cob dip. it’s sure to be a crowd-pleaser!
HOW TO MAKE AN EASTER BUNNY COB LOAF
STEP ONE: SHOP YOUR INGREDIENTS
I do 95% of my grocery shopping from the comfort of my lounge, using the Woolworths Online shop (I pay a monthly delivery fee so I can do as many shops as I want without paying delivery each time). So I shopped online for these groceries, and patiently waited for them to be delivered to my doorstep (it will never not be a novelty – kid-me would be thrilled!).
You’ll need a bunch of your favourite vegetables; I used carrots, celery, asparagus, radishes, cucumber, snow peas, broccoli and cauliflower. If you are entertaining fussier kids, you can do a mix of fruits and vegetables. Grapes work, cherry tomatoes, apple slices and even strawberries. You could also use deli meats, olives and cubed cheese, if you wanted to be a bit fancier.
I also used chives, olives and cherry tomatoes for the face, as well as little cucumber rinds for the smile.
You can also choose whatever filling you like for the cob dip, I did a creamed corn filling (recipe below), but the opportunities are endless. i always buy the cob load, and an extra baguette, which are super affordable from the bakery section at Woolworths, because you’ll always want more crunchy, toasty bread to go with your cob dip.
STEP TWO: CHOP EVERYTHING
You’ll want to chop everything before you assemble, definitely not as you go. Everything just needs to be in easy to grab sizes that also work for dipping into the cob dip.
Did you know that you can cut carrot sticks and keep in water, in the fridge for up to 10 days? This has been the best hack for us. We keep dips in the fridge, and the kids (or us) just grab some dip and carrots for a snack, and the carrots keep so well. Feel free to cut your carrots ahead of time and keep in water.
I chopped and popped everything into bowls, to make it easier for assembly.
STEP THREE: ASSEMBLE YOUR BUNNY PLATTER
I used a platter I had at home, but any large board will do. It might be worth looking at your local bargain shop, as they sometimes do large cardboard grazing boxes that would be ideal for this creation.
After you’ve cut up your vegetables, make your cob loaf. The recipe is below. Tear up extra baguette chunks and pop into the oven for 10-15 minutes to make golden and crunchy.
To assemble, place the cob loaf dip in first, and then place all of the vegetables around. For the bunny ears I used Woolworths brand crackers, you could use cucumber, bread stick or even mini bread rolls.
Once everything was in place, I added some little vegetable decorations, using a small flower cutter on some slices of carrot and cucumber. Mostly because it’s Easter, and I thought it looked pretty. Not essential, but cute, eh?
Lastly, make the bunny face. I used halved olives for eyes, a little cherry tomato for the nose and chives for the whiskers. For the little smile, I just cut a cucumber slice in half, and then cut away the inner flesh for a cute Easter bunny face.
COB DIP VARIATIONS
There are so many cob dip recipes out there (because who doesn’t love a cob dip?!), so you don’t need to be limited by the Creamed Corn Cob Loaf Recipe I suggested, although it IS delicious. Here’s some other cob dip recipes you might like to try:
- French Onion Cob Loaf
- Bacon and Cheese Cob Loaf
- Easy Spinach Cob Dip
- Cheesy Anti-Pasto Cob Dip
- Salami and Spinach Cob Loaf
Creamed Corn Cob Loaf
Description
This delicious cob loaf recipe is a total crowd-pleaser with a corn and bacon flavour base, combined with sour cream and cheese; what’s not to love?
Ingredients
Instructions
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Preheat oven to 180C. Line a baking tray with baking paper.
- Remove the top from the cob loaf, and pull bread from the inside to make a bowl. Tear the lid and insides into bite size (dipping) pieces. Place the cob loaf and torn pieces onto the tray, and bake for 10 minutes.
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While the bread is in the oven, place the remaining ingredients into a large bowl and mix well.
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Remove the cob loaf from the oven. Place the torn bread pieces into a bowl, and set aside. Fill cob with creamed corn/bacon mixture.
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Return the filled cob to the oven and bake for 25 minutes. Serve warm with toasted bread pieces, and vegetables for dipping.
