Cheese Bacon Cob Loaf (Print Version)
Cob loaf packed with bacon, cream cheese, chives, and cheddar. Serve warm and gooey for sharing.
# Ingredients:
→ Main Ingredients
01 -
Cob loaf
02 -
250g streaky bacon
03 -
250g cream cheese
04 -
250g sour cream
05 -
125ml cream
06 -
2 tbsp chives
07 -
150g grated cheddar cheese
# Directions:
01 -
Preheat the oven to 180 degrees Celsius. Line a baking tray.
02 -
Slice the bacon and place into a cold pan. Cook over medium heat until crispy. Set aside to cool.
03 -
In a bowl, mix cream cheese, sour cream, cream, grated cheddar cheese, chives, and bacon until well combined.
04 -
Cut the top off the cob loaf to make a lid. Scoop out the inside to create space for the dip. Tear the removed bread into small pieces and place them on the baking tray around the loaf.
05 -
Spoon the dip mixture into the hollowed bread loaf and place the lid on top.
06 -
Bake for 20-30 minutes or until the dip is warm and the bread is crisp.
07 -
Serve warm alongside the toasted bread pieces.
# Notes:
01 -
Ensure ingredients, especially cream cheese and sour cream, are at room temperature for easier mixing.
02 -
Prepare the cob loaf up to 2 days in advance by assembling and refrigerating before baking.
03 -
Leftovers can be stored in the fridge for up to 3 days and reheated in an oven at 180 degrees Celsius.
04 -
Enhance the dip with optional ingredients like spinach, sundried tomatoes, or canned corn kernels.