Cheese Bacon Cob Loaf Dip (Print Version)
# Ingredients:
→ Bread
01 -
1 large round cob loaf or sourdough boule
→ Fat
02 -
1 tablespoon olive oil or unsalted butter, for brushing
→ Meat
03 -
1 cup cooked bacon, chopped (approximately 6–8 rashers)
→ Dairy
04 -
250 grams cream cheese, softened
05 -
1 cup sour cream
06 -
1 cup grated cheddar cheese
07 -
0.5 cup grated mozzarella cheese
→ Aromatics
08 -
2 spring onions, finely sliced
09 -
1 teaspoon garlic powder
→ Seasonings
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Optional Add-Ins
12 -
Finely chopped cooked mushrooms
13 -
Caramelized onions
14 -
Chopped jalapeños or dried chili flakes
15 -
Grated Parmesan cheese, for topping
# Instructions:
01 -
Preheat the oven to 180°C (350°F).
02 -
Slice a circular lid from the top of the cob loaf. Hollow out the interior, reserving bread chunks for dipping. Lightly brush the inside of the loaf and bread pieces with olive oil or melted butter.
03 -
In a large mixing bowl, combine softened cream cheese, sour cream, grated cheddar, mozzarella, sliced spring onions, garlic powder, chopped cooked bacon, salt, and pepper. Mix until well blended and smooth. Incorporate optional add-ins if desired.
04 -
Spoon the cheese and bacon mixture into the hollowed cob loaf. Replace the bread lid and wrap the filled loaf loosely with foil.
05 -
Bake on a tray for 20 minutes covered. Uncover and bake for an additional 5–10 minutes until the filling is golden and bubbling. Arrange the reserved bread chunks around the loaf and bake for the final 10 minutes until golden and crisp.
06 -
Transfer to a serving platter. Surround the loaf with toasted bread pieces. Enjoy the dip while it is warm and melty.
# Notes:
01 -
For ideal results, allow cream cheese to reach room temperature before mixing to ensure a smooth filling.