I don’t think an Australia Day has gone by without my making this damper dip. Although I have reservations about the day itself, and it’s darker history and all that is yet to be done to remedy past wrongs, I do enjoy making this dip. It’s a family tradition I’m happy to stand behind. Only out of the oven for half and hour and it’s already nearly all gone – so I think that says something about its tastiness too!
Here’s a step-by-step guide.
As I said in the title, there’s only 3 ingredients: a cobb loaf (or damper), sour cream and a packet of salt-reduced french onion soup.
Mix the cream and soup together and set aside.
Cut the top off the loaf.
Pull out the insides into small chunks, and break up the top you cut off as well. Be careful not to ‘dig’ your way through the bottom as the filling might leak out.
This is what it looks like once that’s done.
Now scoop the filling inside. If you have a very large cob loaf, you might need to double the quantity of the cream and soup.
Put it in a pre-heated oven on 170c for approximately 15 minutes (but check it after 10). The bread should be nicely toasted, not burned, and the filling nicely browned and warmed.