Jalapeno Popper Cob Loaf

FLAVOUR PACKED Jalapeno Popper Cob Loaf made with cream cheese, bacon, jalapenos, sour cream, cream, grated cheese and Tabasco... baked until gooey and warm!

5 from 1 vote

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Course: Appetizer, Snacks

Cuisine: American, Australian recipe, Mexican

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 170kcal

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 (or Mexican mix grated cheese)
2-3 jalapeno peppers fresh, seeds removed and finely diced
Tabasco sauce to taste (see notes)
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, jalapenos, Tabasco sauce 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 jalapeno popper dip.

Notes

RECIPE NOTES & TIPS

If you don't have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until slightly softened. Cream cheese softened to room temperature helps to avoid any lumps.
For the best taste and crunch, use fresh jalapeno peppers (not jarred) if possible.
Add as much or as little Tabasco sauce depending on how much heat you like. Try adding a few shakes, taste test and then decide if you want more.
For a healthier low fat version, use light cream cheese, sour cream and cream.
For a vegetarian version, simply omit the bacon.
Stir the creamy dip every 10 minutes while baking, 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.
Cob loaf is best served immediately after baking.
This dip can be made ahead of time and stored in the fridge for up to 2 days. Reheat dip in the microwave for 1-2 minutes or until heated through before pouring into the cob loaf. Bake until the bread is crunchy.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven.
You can also serve this dip with crackers, tortilla chips, or vegetable sticks.

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