French Onion Cob Loaf

An oozy, gooey, cheesy cob loaf filled with bacon and cheese.

The most EPIC, cheesy French Onion Cob Loaf with cream cheese, bacon, spring onions, sour cream, mayo, chives, French onion soup mix and grated cheese... baked until gooey and warm!

5 from 7 votes

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Course: Appetizer, Snacks

Cuisine: American, Australian recipe

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 220kcal

Author: Lucy Mathieson

Cost: $10

Equipment

hand mixer, stand mixer or Thermomix optional
Oven

Ingredients

1 tbs olive oil
150 g bacon diced
500 g cream cheese softened to room temperature
300 ml sour cream
120 g (½ cup) mayonnaise
120 g (1 cup) cheddar cheese grated
40 g French onion soup mix
½ cup spring onions thinly sliced
2 tbs chives chopped
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, mayonnaise, grated cheese, French onion soup mix, spring onions, chives 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 French onion dip.

Notes

RECIPE NOTES & TIPS

Soften your cream cheese properly to avoid lumps (microwave briefly if needed).
For a lighter version, use light cream cheese and light sour cream. You can also use Greek yogurt in place of the sour cream.
Stir the dip while baking to ensure the dip heats evenly through the centre.
Don’t overfill the loaf – leave a little space so it doesn’t spill as it heats.
Remove bread pieces early if needed so they don’t over-toast.
Serve straight away – this is when it’s at its gooey best!
Serving ideas - serve with crackers, tortilla chips, or fresh vegetable sticks.
Make ahead tip – prepare the dip up to 2 days ahead and refrigerate, then fill the cob loaf and bake fresh when required.
Storage – keep leftovers in an airtight container in the fridge for up to 3 days, reheat in a moderate oven.
Freezing – freeze the dip (not the bread) for up to 1 month, then thaw and reheat well before serving.

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