Preheat oven to 180 degrees celsius.
Cut a round circle from the top of the cobb loaf and set aside.
Use your fingers to remove chunks of the bread from the middle of the cobb loaf. Set the bread chunks aside.
Place the bacon pieces into the TM bowl with the olive oil. Cook on Reverse, Speed 1, Varoma, 8 minutes.
Place the defrosted spinach into a strainer and use a spoon to press out all of the excess liquid.
Place the strained spinach into the TM bowl.
Cook on Reverse, Speed 1, Varoma, 8 minutes.
Add the softened cream cheese, sour cream and tasty cheese to the TM bowl.
Mix on Reverse, Speed 4 for 20 seconds or until completely combined (use the spatula to assist).
Cook on Reverse, Speed 1,100 degrees, 3 minutes.
Spoon the mixture into the hole in the cobb loaf and place into the oven for 20 minutes (if the cobb loaf is browning too much, simply place a sheet of foil over top.
After 10 minutes, add the bread chunks to the oven and cook until crispy.