As Halloween approaches in Australia, it’s time to put a unique twist on traditional treats. One delightful and eerie creation to consider this year is the Halloween Jack O’Lantern Cob Loaf.
This spooky-themed appetiser is a perfect addition to your Halloween festivities, combining the essence of a traditional cob loaf with a hauntingly fun design!
A pumpkin flavoured delicious dip that will be the table centrepiece for your at home Halloween celebrations. Whether you’re hosting a spooky soiree or simply celebrating with family, this Jack O’Lantern Cob Loaf is sure to be a ghoulishly good time.
You can grab the right pumpkins to make Jack O’Lanterns directly from Woolworths – they are in the fruit and vegetable section.
This is our recipe for a Halloween Jack O’Lantern Cob Loaf
We served our Halloween Jack O’Lantern Cob Loaf with Halloween shaped croutons, sweet chilli chutney, boiled eggs sprinkled with paprika and turmeric for colour, pretzels, breadsticks and tri-coloured cheese.
We also added baby peppers with cream cheese and feta cheese.
There you go! All set for Halloween! Halloween Jack O’Lantern Cob Loaf is everything you need for a fun Halloween feast!
The Halloween Jack O’Lantern Cob Loaf is a frightfully fantastic dish that combines the Australian love for cob loaf appetisers with the Halloween spirit.
Whether you’re celebrating in Australia or anywhere else in the world, this ghoulish creation is sure to delight your guests and make your Halloween celebration a memorable one.
So, carve out some time this Halloween and get ready to enjoy this spooky yet scrumptious treat!
Halloween Jack O’Lantern Cob Loaf
12
servings15
minutes30
minutes300
kcal45
minutesA festive cob loaf carved into a jack-o-lantern and filled with dip. Fun, spooky, and perfect for Halloween parties.
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Ingredients
1 whole Pumpkin (nice shape)
1 loaf Sliced white bread
1 loaf Sliced wholemeal bread
1 loaf Sliced rye bread
Olive Oil
10 rashers Bacon – sliced into strips
2 tbsp Crushed garlic
500 grams Cream cheese
500 grams Sour cream
2 cups Cheddar cheese, grated
2 cups Mozzarella cheese, grated
1/2 cups Parsley, roughly chopped
Salt and pepper to taste
1/2 cups Chives, chopped to garnish
Directions
- Preheat the oven to 180 degrees (or 160 if you have a fan-forced oven)
- Using a very sharp knife, cut a circle from the top of the pumpkin. Scoop out the fibres, seeds and most of the flesh.
- Wrap the pumpkin in alfoil, and pop in the oven and bake for 45 minutes (this makes the pumpkin easier to cut).
- Fry up the bacon in a small saucepan until it starts to brown. Once almost crispy, add the two tablespoons of crushed garlic.
- Place the cream cheese, mozzarella cheese, cheddar cheese, sour cream, parsley salt and pepper into a large bowl and mix together until nicely combined.
- Spoon the mixture into the pumpkin.
- Again cover the pumpkin in aluminium foil, and bake for two hours.
- Remove the foil, and bake for a further 45 minutes or until the dip is deliciously browned and bubbly on top.
- Using a Halloween Cookie Cutter, cut a shape from each of the three different types of bread, lay them on an oven tray and lightly spray them with olive oil.
- Tear up the rest of the bread and place on a baking tray and lightly spray them with olive oil too.
- Bake in the oven until they are crispy (5 – 8 minutes).
- Place the pumpkin in the middle of a serving dish and arrange the crispy bread around it.
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