Cheese and Bacon Cob Mini Loaf with Creamy Dip (Print version)

Warm mini cob loaves filled with creamy bacon cheese dip and served with crunchy toasted bread pieces.

# Ingredients:

For the bread bowls

01 - 6 small crusty round rolls or mini cob loaves
02 - 1 tablespoon olive oil or melted butter, for brushing

For the creamy bacon dip

03 - 8 oz (225 g) bacon, chopped
04 - 1 small yellow onion, finely chopped
05 - 8 oz (225 g) block cream cheese, softened and cubed
06 - 1 cup (240 g) full-fat sour cream
07 - 1 tablespoon French onion soup mix
08 - 1 cup (115 g) shredded sharp cheddar, plus 1/4 cup for topping
09 - 1 cup (115 g) shredded mozzarella
10 - 2 tablespoons chopped fresh chives, plus more for serving
11 - Black pepper, to taste

# Instructions:

01 - Heat the oven to 325 degrees F (165 degrees C). Slice the tops off the rolls and pull out the soft centers, leaving about 1/2 inch of bread around the sides and bottom. Tear the removed bread into dipping pieces.
02 - Set the hollow rolls, lids, and torn bread pieces on a baking tray. Brush lightly with olive oil or melted butter and bake for 6-8 minutes, until the bread feels lightly crisp but not hard.
03 - Cook the bacon in a skillet over medium heat for 5-7 minutes, until the fat renders and the edges crisp. Add the onion and cook for 3-4 minutes more, until softened. Drain excess fat if needed.
04 - Reduce the heat to low. Stir in the cream cheese and sour cream until smooth. Add the French onion soup mix, 1 cup cheddar, mozzarella, chives, and black pepper. Stir until melted and creamy.
05 - Increase the oven to 400 degrees F (200 degrees C). Spoon the hot filling into the toasted mini loaves and sprinkle with the reserved 1/4 cup cheddar. Bake for 10-12 minutes, until bubbling on top.
06 - Let the mini loaves rest for 3-5 minutes. Sprinkle with extra chives and serve with the toasted bread pieces for dipping.

# Good to know:

01 - Best served hot, shortly after baking.
02 - Use sturdy crusty rolls so the bread bowls hold the creamy filling.
03 - The filling can be made one day ahead and reheated gently before filling the loaves.

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