Garlic Prawn Cob Dip

When you’re after a show-stopping appetiser that’s rich, savoury, and sure to disappear fast, Garlic Prawn Cob Dip is the one to serve. This warm, indulgent dip is a crowd-pleasing Australian classic taken up a notch with the addition of buttery garlic prawns and creamy cheese, all served in a crusty cob loaf that doubles as the serving dish and the dipping tool.

This dip is ideal for BBQs, festive celebrations, game-day spreads, or any time you need a decadent centrepiece. The balance of golden grilled cob, tender prawns, garlic and herbs, and melty cheeses ensures every scoop is packed with bold flavour and comforting creaminess.

Plus, it’s easier than you might think. With just a bit of stovetop cooking and a short bake in the oven, you’ll have a gooey, garlic-loaded, prawn-studded dip ready to wow your guests.

Ingredients (Serves 6–8)

For the cob:

• 1 medium cob loaf (≈600 g), top sliced off and interior hollowed, reserving chunks for dipping

For the filling:

• 500 g raw king prawns, peeled and deveined
• 2 tbsp (30 g) unsalted butter
• 3 garlic cloves, finely chopped
• 1 small shallot, finely diced
• 150 g cream cheese, softened
• 125 g sour cream
• 50 g grated tasty cheese
• 1 tbsp lemon juice (≈½ lemon)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped chives
• ¼ tsp sea salt, plus extra to taste
• ⅛ tsp cracked black pepper

Optional garnish:

• Pinch of smoked paprika
• Extra herbs or chopped prawns

Preparation

Step 1: Prepare the cob loaf

Preheat your oven to 180°C (160°C fan-forced).

Using a serrated knife, carefully slice the top off the cob loaf and set aside. Hollow out the inside of the loaf, tearing the soft bread into chunks. Place the loaf and bread chunks on a large baking tray lined with baking paper.

Step 2: Cook the garlic prawns

In a large skillet over medium heat, melt the butter. Add the shallot and sauté for 1–2 minutes until softened.

Add the chopped garlic and cook for another 30 seconds, until fragrant.

Stir in the raw prawns and sauté for 3–4 minutes, or until just cooked through and pink. Be careful not to overcook.

Remove from heat and allow to cool slightly. Chop prawns into bite-sized pieces (reserve a few whole ones for garnish, if desired).

Step 3: Make the creamy base

In a large bowl, combine the softened cream cheese, sour cream, grated tasty cheese, lemon juice, chopped parsley, chives, salt, and pepper.

Stir until smooth and creamy.

Fold in the chopped prawns and any garlic butter mixture left in the pan. Taste and adjust seasoning if needed.

Step 4: Fill and bake the cob

Spoon the prawn and cheese filling into the hollowed cob loaf. Pile it high and smooth the top.

Place the reserved cob lid beside the loaf on the tray. Scatter the torn bread chunks around the cob.

Bake for 20 minutes, then remove the lid and continue baking for another 10–15 minutes, until the dip is golden, bubbling, and hot throughout. The bread chunks should be crisp and golden.

Step 5: Garnish and serve

Remove from the oven. Garnish with smoked paprika, extra herbs, or a few whole prawns for a beautiful finish.

Serve hot with the toasted bread chunks, the cob lid, and additional crackers or veggies if desired.

Variation

• Cheesy Chilli Kick: Add 1 tsp chopped red chilli or chilli flakes for a spicy twist.
• Seafood Medley: Add 100 g chopped scallops or crab meat to the mix.
• Bacon and Prawn: Mix in 2 slices of crispy bacon, chopped finely, for a smoky flavour.
• Garlic Butter Base: Brush the inside of the cob loaf with garlic butter before filling for extra flavour.
• Cold Version: Serve the dip chilled in a cob loaf without baking just cook and cool the prawns first.

Cooking Note

Avoid overcooking the prawns during the initial sauté they should be just cooked through, as they’ll continue to warm during baking. If overcooked, they can become rubbery in the final dish.

Using room temperature cream cheese helps everything combine smoothly and ensures an even, creamy texture.

Bake the cob on the centre rack of your oven to ensure even melting and a golden crust.

Serving Suggestions

• Perfect for grazing platters, surrounded by crisp veggies, crackers, and toasted sourdough.
• Serve with lemon wedges on the side to brighten the richness of the dip.
• Pair with a chilled Sauvignon Blanc, sparkling wine, or even a cold beer.
• Ideal for Christmas parties, New Year’s Eve gatherings, or family barbecues.

Tips

• Make sure the cob is firm and crusty softer loaves can collapse under the weight of the filling.
• You can make the filling ahead of time, store in the fridge, and fill and bake just before serving.
• Leftover filling (if any!) can be spread on toast or used in toasted sandwiches the next day.
• Use a large spoon or cheese knife for serving to make scooping easier.
• To save time, use pre-cooked prawns just chop and stir into the dip.

Time Overview

• Prep Time: 20 minutes
• Cooking Time: 30–35 minutes
• Total Time: 55 minutes

Nutritional Information (approx. per serving based on 8 servings):

• Calories: 370 kcal
• Protein: 18 g
• Sodium: 580 mg

Note: Values may vary depending on exact brands and portion sizes.

FAQs

Q: Can I make Garlic Prawn Cob Dip ahead of time?

Yes! You can prepare the filling a day ahead and store it in the fridge. Fill the cob and bake when you’re ready to serve.

Q: Can I reheat leftovers?

Absolutely. Wrap in foil and bake at 160°C until warmed through. Avoid microwaving the cob as the bread can go soggy.

Q: Can I use cooked prawns?

Yes just chop and fold them into the dip mixture after sautéing the garlic and shallots.

Q: What can I use instead of sour cream?

You can use Greek yoghurt or light cream cheese for a tangier or lighter version.

Q: Can I freeze the filling?

The filling can be frozen, though the texture may slightly change. It’s best enjoyed fresh or refrigerated for up to 2 days.

Conclusion

This Garlic Prawn Cob Dip is the perfect blend of indulgent and approachable. With plump, juicy prawns, fragrant garlic, melted cheese, and herby richness, it’s a comforting crowd-pleaser that adds flair to any occasion.

Whether you’re serving it as a luxe party starter, a casual Friday night treat, or the centrepiece of a holiday spread, this recipe guarantees warm smiles and clean plates. Don’t forget to grab a piece of that cob wall before it’s all gone it’s the best part!

Print