Warndu Warrigal Greens and Saltbush Cob is the ultimate Aussie twist on a classic cob loaf dip. Filled with native ingredients like Warrigal greens, saltbush, and native herbs, this warm, cheesy appetizer is perfect for sharing at gatherings or as a centerpiece for your festive table.

Serves 4–6
Preparation Time: 30 minutes
Cooking Time: 20 minutes

Ingredients:

1 cob loaf
1 tbsp Barkly Basics gourmet extra virgin olive oil
4 spring onions, thinly sliced
250g bacon, diced
2 sprigs saltbush leaves, finely chopped or 10g of Warndu Saltbush dried
10 Warrigal Greens leaves, finely chopped
2 tbsp chives, thinly sliced
250g cream cheese
160ml (2/3 cup) pure cream
160g (2/3 cup) sour cream
200g cheddar, grated
Salt and ground Warndu Pepperberry or use Warndu Native Salt Mix
1/2 baguette,
sliced Sea Parsley, Native Thyme, Saltbush and Seablite  (Herbs for topping) - If you can get fresh, use 5g of dried tea flakes or ground or check out our substitution guide to learn how to substitute native foods.

Method:

Preheat the oven to 160°C. Cut the top off the loaf and reserve, then pull out the bread from the centre, leaving a 2cm shell. Tear or chop bread into coarse pieces.

Heat oil in a large frying pan over medium heat. Add spring onion and bacon and cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Add saltbush and warrigal greens and toss quickly until wilted. Remove from the heat.

Add chives to the pan, stir in cream cheese, then add cream, sour cream and cheddar. Stir to combine. Season with salt and ground pepperberry.

Spoon dip mixture into cob shell. Arrange the lid, bread pieces and sliced baguette in a single layer on a baking tray around the loaf.

Bake for 20 minutes or until lightly toasted.

Top dip with herbs, replace the lid and serve warm.