Cheese and Bacon Cob Loaf (Print Version)
Warm cob loaf filled with creamy cheese, bacon and onion, perfect for sharing with crispy bread.
# Ingredients:
→ Bread
01 -
1 cob loaf
→ Dairy
02 -
250 grams cream cheese
03 -
250 grams sour cream
04 -
1.5 cups grated pizza cheese, divided
05 -
Optional: 100 grams brie cheese
→ Meat
06 -
200 grams bacon, chopped
→ Vegetables
07 -
1 onion, chopped
→ Seasonings
08 -
1 tablespoon French onion soup mix
# Instructions:
01 -
Preheat oven to 110°C. Slice approximately 2 cm from the top of the cob loaf and hollow out the interior. Break removed bread into bite-size pieces. Arrange cob shell, lid, and bread pieces on a baking tray lined with baking paper. Toast for 5–10 minutes until lightly crisped.
02 -
In a saucepan over medium-high heat, sauté chopped bacon and onion for 3–5 minutes until golden and aromatic.
03 -
Reduce heat to low. Incorporate cream cheese and sour cream, stirring until smooth. Add French onion soup mix, optional brie cheese, and the majority of the grated pizza cheese. Continue mixing until all cheese is melted and mixture is evenly combined, about 2 minutes.
04 -
Remove tray from the oven. Increase oven temperature to 200°C. Transfer toasted bread pieces and lid into a serving bowl. Spoon hot cheese mixture into the hollowed cob loaf. Sprinkle remaining pizza cheese over the top. Place filled loaf onto tray and bake for 10 minutes or until cheese topping is melted and bubbling.
05 -
Serve the filled cob loaf immediately while warm, accompanied by toasted bread pieces. Optionally, slice the cob lid for additional dipping.
# Notes:
01 -
For smoother serving, allow the dip to settle for 2–3 minutes after baking before slicing the bread.