This is one of my most asked for dishes when visiting people and bringing a plate to share. You can’t go wrong cob loaf dip.
This recipe was given to me about 8 years ago when cob loaf dips were all the rage (well they still are aren’t they?!). The original recipe includes a small tin of corn and differs slightly to my adaption. The good thing about this recipe is you can change the flavours or increase/decrease the bacon and cheese and it will still be delicious.
Wanting other savoury snack ideas to bring to a party?
- Cheese and Bacon Crackers
- Cheesy Herb Crackers
- Olive Oil Crackers – The easiest crackers you’ll ever make!
- Pizza Pastry Strips
- Rosemary Garlic Crackers
- Sour Cream and Chive Crackers
- Spinach Flatbread Crackers – perfect with my Roasted Capsicum Dip below.
- Wheat Free Cheese Biscuits
- Garlic Parmesan Twists
- Cheese Ball
- Roasted Capsicum Dip – my fave!!!!! Yummo!
- Spinach and Feta Dip
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Cheese and Bacon Cob Loaf Dip
- Total Time: 2 hours 34 minutes
Ingredients
Scale
Cob loaf
- 450g lukewarm water
- 750g bakers flour
- 3 teaspoons yeast
- 1 teaspoon of salt
- 3 teaspoons of bread improver, optional
Dip
- 1 onion, peeled
- 8 slices of shortcut bacon
- 300mls sour cream
- 250g cream cheese block
- 100g grated cheese
- Salt and pepper
- Few sprigs of parsley
- Drizzle of oil
Instructions
Cob loaf
- Add the cob loaf ingredients into a bowl or food processor this order: water, yeast, flour, improver, salt.
- Mix to roughly combine.
- Tip out dough onto bench and knead by hand until a smooth dough forms.
- Place dough into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Remove dough from bowl, knock out the air by shaping your dough into a cob loaf shape.
- Allow to rise for another 30-40 minutes or until almost doubled in size.
- Preheat oven to 180 degrees.
- Bake for approximately 30-40 minutes. The cob will sound hollow when tapped underneath.
- Allow to cool slightly.
- Hollow out the cob to form a shell and place bread pieces aside.
Dip
- Chop onion, parsley and bacon finely.
- Add oil to a frying pan and cook onion, parsley and bacon until translucent and fragrant.
- Add cream cheese, sour cream, cheese and salt and pepper.
- Cook for 3 minutes or until thickened slightly.
- Spoon into hollow cob loaf.
- Bake for 20 minutes.
- Serve with bread pieces around cob.
- Prep Time: 104
- Cook Time: 50
Cheese and Bacon Cob Loaf Dip – TMX Method
- Total Time: 2 hours 34 minutes
Ingredients
Scale
Cob loaf
- 450g lukewarm water
- 750g bakers flour
- 3 teaspoons yeast
- 1 teaspoon of salt
- 3 teaspoons of bread improver, optional
Dip
- 1 onion, peeled
- 8 slices of shortcut bacon
- 300mls sour cream
- 250g cream cheese block
- 100g grated cheese
- Salt and pepper
- Few sprigs of parsley
- Drizzle of oil
Instructions
- Add the cob loaf ingredients in this order: water, yeast, flour, improver, salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Remove dough from bowl, knock out the air by shaping your dough into a cob loaf shape.
- Allow to rise for another 30-40 minutes or until almost doubled in size.
- Preheat oven to 180 degrees.
- Bake for approximately 30-40 minutes. The cob will sound hollow when tapped underneath.
- Allow to cool slightly.
- Hollow out the cob to form a shell and place bread pieces aside.
Dip
- Into bowl add onion, parsley and bacon and chop on speed 7 for 6 seconds
- Add oil and cook for 5 minutes, 100 degrees, speed 2
- Add cream cheese, sour cream, cheese and salt and pepper
- Cook on 100 degrees, speed 2 for 3 minutes
- Spoon into hollow cob loaf
- Bake for 20 minutes
- Serve with bread pieces around cop to dip with
- Prep Time: 104
- Cook Time: 50
Hi Peta, can this be made ahead of time? I’d like to take to a function but the function is a 3 hrs drive. So I am thinking I could put the dip ingredients together and keep cob separate then assemble and cook through once at function. However if function has no heating facilitaties could it all be assembled and cooked then wrapped and stored in a container or would it end up too soggy??
Hi Peta, This is my go to recipe for Cob loaf. Thanks so much for all the recipes you share with us.