Jalapeño Popper Inspired Cob Loaf

Preheat the oven to 180°C fan-forced.

In a large bowl, combine the softened cream cheese, sour cream, grated cheese, spring onions, jalapeños and ½ jar of Beerenberg Green Tomato & Jalapeño Relish. Mix until well combined.

Using a bread knife, cut approximately 5cm from the top of the cob loaf to create a lid. Set the lid aside. Scoop out the soft bread from the centre of the loaf, leaving a sturdy shell to create a bread bowl. Tear the removed bread into bite-sized pieces and place on a lined baking tray.

Spoon the cream cheese mixture into the hollowed cob loaf and sprinkle with a little extra cheese if desired. Replace the lid and place the cob loaf on the baking tray alongside the bread pieces.

Bake for 30 minutes, or until the filling is warm and gooey and the bread is golden and crisp.

Serve with the toasted bread pieces for dipping. For an extra kick of spice, drizzle over a little more Beerenberg Green Tomato & Jalapeño Relish before serving.

Serve immediately and enjoy.