Cheese and Bacon Cob Loaf

    This recipe takes you back to the 70s where finger food was all the rage. You don't have to be having a key swap party to enjoy the cheesy goodness of a cob loaf dip.

    7 people made this


    • 250g bacon
    • 1 large onion
    • 250g cream cheese
    • 350g cream
    • 300g ricotta cheese
    • 100g tasty cheese
    • 1 white cob loaf


    1. Preheat oven to 180ºC.
    2. Slice off the top of your cob loaf to create a lid. Don't cut too far down the loaf or you won't be able to fit as much dip inside.
    3. Pull the soft bread from the inside of the loaf. Be careful with the bread around the bottom of the loaf; if the bottom of your loaf isn't particularly crisp you can end up making a hole on the base.
    4. I like to keep the bread pieces in an airtight container until I'm ready to use them again.
    5. Dice your onion and bacon and fry until onion is translucent and bacon is very lightly browned.
    6. Add the bacon and onion to a bowl and add all other ingredients apart from the bread.
    7. Mix well. You might need to use a wooden spoon to squash some of the cream cheese if it is too difficult to stir in. I always roughly dice my cream cheese before adding it.
    8. Fill your cob load with the cheese mixture.
    9. Replace the lid on the top of the cob load.
    10. And wrap the loaf in foil.
    11. Place the loaf on a tray in the oven for 45 minutes. Remove foil and cook for another 10 minutes.
    12. Add the left over bread pieces to your tray and cook for another 10 minutes, or until the bread pieces are nice and crisp.
    13. Serve the cob loaf on a platter with the extra bread pieces for dipping. You can also use other dippers like carrot, celery, cucumber or crackers.

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