Ok I just invented the title…
The first time I had this was in 1997. I know that because Saving Private Ryan was released in 1998.
Intrigued? Ok well we used to have a mobile home in Curracloe, Co Wexford. Used to. It was sold. But that’s another story. My aunt Barbara lives in Sydney but she and her family came home for a visit one summer and came down to Curracloe for a few days. It was the same summer that Stephen Speilberg decided to use Curracloe Beach to film the D-Day landings for Saving Private Ryan.
We had a BBQ outside my other Aunt Angela’s mobile and it was a lovely evening. I remember 2 things clearly: the smoke and noise from the bombings of the fake D-Day landings and this delicious starter, nibble, dip type affair that Babs whipped up. Anyway she emailed me the recipe not long after:
- Cut the top of the cob and take out the bread in the middle, tear in into bite size pieces (you will use this bread to scoop the dip out of the middle before you start breaking off the cob.
- Fry the onion and bacon until cooked , leave to cool.
- Mix the cream cheese, sour cream, and soup together.
- Add the onion and bacon and mozzerella, mix well and pour into the cob.
- Put the cob on an oven tray and surround it with the bread and the top (keep the top in one piece so that you can put it back on before you serve it).
- Cook in a moderate oven, you want to cook it enough so that the cheese melts, (as it’s cooling it gets thicker). The bread will
- crisp up, just keep an eye on it. It can be hard to get this right, it’s good to really mix up the cheese mixture first so it’s almost starting to melt, you could even warm it in the microwave or a pot slightly before adding it to the bread for the oven.