475g cob loaf (18cm diameter)
Olive oil cooking spray
80g Danish salami, finely chopped
1 small onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon smoked paprika
290g jar hot ajvar relish (See Tip)
375ml sour cream
4 cup grated Tasty cheese (320g)
Extra sour cream and chopped fresh coriander, to serve
Using a serrated knife, cut the top quarter off the cob. Cut top into 1cm thick strips. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Tear bread pieces into chunks.
Place cob, bread strips and pieces on a large oven tray. Spray with cooking oil.
Cook in a moderate oven (180C) for about 10 to 12 minutes, or until golden and crisp. Remove.
Meanwhile, heat a medium, non-stick frying pan over a medium to high heat. Add salami. Cook, stirring for about 3 minutes, or until golden. Transfer salami to a sheet of absorbent kitchen paper, leaving oil residue in pan. Add onion, garlic and paprika. Cook, stirring over a medium heat for about 4 minutes, or until onion is soft.
Reduce heat to low. Stir in ajvar, sour cream and cheese. Stir for about 3 to 5 minutes until cheese is melted and mixture combined. (Do not boil.) Stir in salami, reserving 1 tablespoon for garnish. Season with salt and pepper.
Pour warm dip into warm cob. Top with extra sour cream. Sprinkle with reserved salami and coriander.
Serve with crunchy bread strips and pieces for dipping.