Bacon And Cheese Cob Loaf

A cob loaf filled with a gooey, cheesy, creamy and bacon dip.

The most delicious Bacon And Cheese Cob Loaf with cream cheese, bacon, spring onions, sour cream, cream and grated cheese... baked until gooey and warm!

5 from 3 votes

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Course: Appetizer, Snacks

Cuisine: American, Australian recipe

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 145kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Frying pan optional
Mixing Bowl or Thermomix
Oven

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

RECIPE NOTES & 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 veggie sticks for variety.

Nutrition