If you're after the ultimate bacon and cheese cob loaf, this is it - creamy, cheesy, smoky, and served up in its own crusty bread bowl. Perfect for parties, BBQs, or cosy nights in, this recipe is quick to prep, bakes to gooey perfection, and disappears faster than you can say "who's on bread-dipping duty?"
It's one of my all-time favourite crowd-pleasers, right up there with my Spinach Cob Loaf and Jalapeño Popper Cheese Ball. Just a handful of everyday ingredients, a bit of mixing, and you've got a dip that will have everyone hovering around the table.
Just made it and it is sooo good!! Such an easy and delicious recipe. Definitely will be making it more often
- Laura
A true Aussie party classic, the cheesy bacon cob loaf dip is indulgent, budget-friendly, and endlessly adaptable. This one's loaded with silky cream cheese, rich sour cream, smoky bacon, and a cheddar-mozzarella combo for maximum melt. Serve it in a crusty loaf with toasty bread dippers and watch it vanish.
You can keep it classic or play around - swap bacon for ham, add corn for sweetness, or throw in some French onion soup mix for retro flavour (just like my French Onion Cob Loaf). However you make it, this is one of those recipes that turns "just popping over" into a proper party.
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Why You're Going To Love This Recipe
- 5 minutes prep - chop, mix, bake. That's it.
- Party hero - always the first thing to disappear from the table.
- Thermomix + conventional methods - easy whichever way you cook.
- Make-ahead friendly - prep the dip in advance, then bake when guests arrive.
- Totally customisable - switch up the add-ins to suit your tastes!
Cob Loaf Ingredients
You only need a few simple things to make this cob loaf recipe - here's what to note before you start:
- Cob loaf - a large crusty round loaf (~450 g) works best for hollowing out.
- Cream cheese - soften to room temperature so it blends smoothly.
- Spring onions - add freshness and a mild onion flavour without overpowering the cheese.
- Bacon - dice and cook until crispy for maximum flavour.
Variations
- French Onion Bacon Cheese Cob Loaf - add a packet of French onion soup mix to the cheese mixture before baking.
- Cheesy Spinach Cob Loaf - stir in 150 g of thawed, drained frozen spinach for extra colour and veg.
- Gluten-Free Cob Loaf - use a gluten-free loaf or serve the dip in a heatproof bowl with GF crackers and veggie sticks.
- Bacon, Corn & Cheese Cob Loaf - add 1 cup of corn kernels (fresh, frozen or tinned) for pops of sweetness.
How To Make Bacon and Cheese Cob Loaf
This is one of the easiest appetisers you'll ever make - here's how to get that golden, gooey, irresistible result every time.
- Step 1: Prep the loaf - Preheat oven to 180°C (fan-forced). Slice the top off the cob loaf (about 5 cm down) to make a "lid," then hollow out the inside, tearing the bread into bite-sized pieces. Arrange loaf, lid and bread pieces on a lined baking tray.
- Step 2: Cook the bacon - Heat oil in a frying pan over medium-high heat. Fry diced bacon until crispy. Drain on paper towel.
- Step 3: Mix the filling - In a large bowl, combine cream cheese, sour cream, cream, grated cheeses, spring onions and bacon. Stir until smooth.
- Step 4: Fill & bake - Spoon the mixture into hollowed loaf, replace the lid, and bake for 20-30 minutes or until dip is hot and bread is golden. Stir every 10 minutes for even heating.
- Step 5: Serve - Remove from oven and serve immediately with the toasted bread pieces (and extra crackers or veggie sticks if you like).
Top Tip
If your bread dippers are golden before the dip is hot, simply remove them and let the cob loaf finish baking - that way nothing burns.
Recipe Tips
- Time-saving tip: microwave the filling until hot, then bake just long enough to crisp up the loaf and dippers.
- Soften cream cheese first for a lump-free dip.
- Lighten it up with reduced-fat cream cheese, sour cream and cream.
- Stir the dip halfway through baking for even melting.
- Serve straight away - cob loaf is best hot from the oven.
- Make the dip up to 2 days ahead, store in the fridge, then fill and bake.
- Store leftover dip in the fridge for up to 3 days; reheat in the oven for best texture.
- Freeze the unbaked dip (without bread) for up to 1 month; thaw overnight and bake as per recipe.
- Add extra dippers like crackers, pita chips or fresh vegetables for variety.
Bacon and Cheese Cob Loaf FAQs
Yes - prepare the dip in advance, refrigerate, then fill and bake when ready.
Absolutely - you can swap sour cream for extra cream cheese or cream, though it will be richer.
A large, round crusty loaf that's sturdy enough to hold the dip without going soggy. Cob loaves can be found in any bakery or supermarket in Australia.
Yes - halve the loaf to fit, bake at 180°C for 10-15 minutes until hot and golden.
More Party-Perfect Recipes
If you love this recipe, try these crowd-pleasers too:
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Bacon And Cheese Cob Loaf
Ingredients
- 1 tbs olive oil
- 250 g bacon diced
- 250 g cream cheese softened to room temperature
- 120 g (½ cup) sour cream
- 180 g (¾ cup) cream
- 120 g (1 ½ cups) cheddar and mozzarella cheeses grated
- ½ cup spring onions thinly sliced
- 1 cob loaf large, approximately 450g
Instructions
- Preheat the oven to 180 degrees celsius (fan-forced).
- Using a serrated knife, cut the top off the cob loaf (approximately 5 cm). The top then becomes the 'lid'.
- Scoop out pieces of the inside of the loaf until it is completely hollowed out.
- Place the hollowed cob loaf onto a flat baking tray. Place the bread pieces around the cob loaf.
- Heat the oil in a frying pan over medium/high heat. Cook the bacon until crispy. Place onto paper towel to remove any excess oil.
- Place the cream cheese, sour cream, cream, grated cheeses, spring onions and cooked bacon into a large bowl and mix to combine. If using a Thermomix: Mix for 10 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds, Reverse, Speed 4 or until combined.
- Spoon the mixture into the hollowed loaf. Place the 'lid' on top.
- Bake for 30 minutes or until the creamy dip is warm and gooey and the bread pieces are crunchy. Stir the creamy dip every 10 minutes for even warming.If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
- Serve immediately by dipping the bread pieces into the warm cheese and bacon dip.
Notes
- Time-saving tip: microwave the filling until hot, then bake just long enough to crisp up the loaf and dippers.
- Soften cream cheese first for a lump-free dip.
- Lighten it up with reduced-fat cream cheese, sour cream and cream.
- Stir the dip halfway through baking for even melting.
- Serve straight away - cob loaf is best hot from the oven.
- Make the dip up to 2 days ahead, store in the fridge, then fill and bake.
- Store leftover dip in the fridge for up to 3 days; reheat in the oven for best texture.
- Freeze the unbaked dip (without bread) for up to 1 month; thaw overnight and bake as per recipe.
- Add extra dippers like crackers, pita chips or veggie sticks for variety.
Laura says
Just made it and it is sooo good!! Such an easy and delicious recipe. Definitely will be making it more often
Lucy says
Fantastic!