Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip

Name: Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip
Total time: 1 h 35 min
Yield: 10 serving
Ingredients: 1 cob loaf; 250 g cream cheese; 250 g sour cream; 100 g grated Mozzarella cheese; 2 bacon rashers; 2 shallots/spring onions; 50 g grated cheddar cheese; 50 g baby spinach; 50 g Danish feta; ½ teaspoon garlic powder; ¼ teaspoon onion powder; salt and pepper to taste; toasted pine nuts and chopped chives to garnish

User Reviews

5.0

3 reviews

Excellent

Total Time
1 hr 35 mins
Servings
10
Calories
282 kcal
Cuisine
Australian

Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip

Zara Shaw

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Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip - turns the classic party bread bowl dip into double the fun! Spinach on one side and cheese and bacon on the other!

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Ingredients

Servings

1 cob loaf
250 g cream cheese room temperature
250 g sour cream I used light
100 g grated Mozzarella cheese
2 bacon rashers roughly chopped
2 shallots/spring onions thinly sliced
50 g grated cheddar cheese I used mature/aged
50 g baby spinach chopped
50 g Danish feta crumbled
½ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper to taste
toasted pine nuts and chopped chives to garnish optional

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Instructions

Pre heat oven to 180c/350f.
In a small fry pan, fry chopped bacon and finely sliced shallots/spring onions then set aside.
Make two cuts down the centre of the cob loaf, then slice across from each side to the centre cuts. Remove the two half-moon "lids" and set aside, then remove the rest of the soft bread centre in dipping-sized chunks (leaving the centre section intact) and set aside.
Mix together cream cheese and sour cream then add in grated mozzarella and mix well. Divide this mixture in half bewteen 2 bowls.
To one bowl add chopped baby spinach, crumbled danish feta, garlic powder and onion powder then mix to combine.
To the other bowl add cooked bacon and shallot mixture along with grated cheddar cheese and mix to combine. Check each dip for seasoning, adding salt and pepper as needed.
Spoon each dip into separate sides of the cob loaf, and cover each side with its half-moon "lid". Wrap the cob in foil, place on a sided baking tray and bake for 50 minutes.
Remove the cob from the oven and carefully unwrap the foil. Replace cob back onto the baking tray, scatter the soft bread centre pieces around the cob as well as the "lids" and bake for a further 10 - 15 minutes or until lightly browned.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
When I place the cob back into the oven for the final cook, I cut away the top crust of the centre slice of the loaf and include it in the bread scattered around the loaf. Being so much higher than the rest of the loaf it can get darker quicker than the rest.
You could place the cob under the grill to get a little more colour if you like. Watch it carefully so the bread doesn't burn - especially the centre section.
I have garnished the spinach side of the cob with toasted pine nuts, and the cheese and bacon side with chopped chives - both are optional.