Creamy Sausage Dip Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Method:
Using a serrated knife, cut the bread so that you have a large bread “core” to cut and use for dipping, but make sure the bottom of the loaf is still intact, to use as a vessel to hold the dip. Cut the core into chunks. Set the bread bowl on a platter and arrange the bread chunks around it. In a pan heat very little oil and brown the sausages. On very low heat add the cream cheese. Once the cream cheese has melted, stir in the sour cream, cheddar cheese and green chilies. Mix in half the chopped green onions. Pour the hot sausage cheese dip into the bread bowl, then sprinkle with the remaining green onions over the top. Serve warm.

Method:
Mix flour, caster sugar, 1/4 cup cocoa, baking powder and salt. Add milk and oil and mix well. Put in a greased 8×8 Pyrex dish. Sprinkle on top first brown sugar, then remaining 1/4 cup cocoa and then the chocolate chips. Add vanilla essence to the hot water and pour directly over mixture without stirring. Do not stir the hot water into the mixture, it must sit on top. Bake at 180 degrees C for 30 minutes, just until the sides start to pull away from the pan and the top starts to crack slightly, the middle will be a little jiggly. Serve immediately with a scoop of ice-cream in individual bowls.