Soften the cream cheese - either briefly in the microwave or stand desired amount on the bench - about 30 mins.
Preheat the oven to 160 degrees celsius.
Finely dice the onion, and roughly chop the sundried tomatoes into thirds/quarters (very roughly).
Mix the cottage cheese and cream cheese thoroughly. add the garlic, onion and parmesan cheese and mix well.
Stir through the sundried tomatoes and basil.
Carefully cut the top out of the bread loaf, leaving 'sides' to hold the filling in. Use your hand to get into the loaf and separate the inside bread from the hard outer shell, being sure not to 'pierce' the outer shell, trying to remove it in one large piece.
Tear apart 'bite size' pieces of bread from the large piece and place on a separate nonstick tray. (People will use these to eat the dip with.)
Assemble the cobb loaf: put the mix into the bread loaf and replace the bread lid. put into the oven for approximately 20mins until warmed through, and not overcooked. Add the bread pieces into the oven for another 5-10 mins until crisp.