Bacon And Cheese Cob Loaf

Bread pieces stick out of bacon and cheese cob loaf.

Print Recipe

5 from 40 votes

Bacon and Cheese Cob Loaf is a quick and easy party starter! Serve it as an appetizer, dip, snack or finger food.

Prep Time10

Cook Time30

Total Time40

Course: dip

Cuisine: Western

Keyword: bacon and cheese cob loaf

Servings:

Calories: 507kcal

Author: Adrianne

Ingredients

2 cups bacon diced
10 green onions roots and tips trimmed then finely sliced
250 grams/ 8 oz cream cheese
300 grams/ 10 oz sour cream
1 cup colby cheese grated using a hand held or box grater
2 teaspoon dried chives
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt
½ teaspoon black pepper
1 cob loaf

To serve:

cob loaf cut into pieces, sprayed with cooking oil and toasted.

Instructions

Preheat your oven: to 180°C/400°F/gas 6.
Bacon and green onions: place a large frying pan onto the stove top, turn the heat to high and add the diced bacon and green onions. Cook these for 3-4 minutes, stirring to combine as you go.
Cheese dip: add the cream cheese to a large mixing bowl, followed by the sour cream and colby cheese. Stir these together until the lumps are gone and the mixture is consistently textured.
Seasoning: next add the dried chives, onion powder, garlic powder, salt and pepper. Stir to mix these in.
Bacon mixture: reserve some of the bacon mixture, then add the rest to the combined cheeses and stir to gently fold into the mix.
Dip into bread: transfer the combined dip into the hollowed cob loaf and place it onto a silicon mat above a baking tray. Then place the extra bread pieces to the side of it (spray these with cooking oil).
Oven bake: place the baking tray into the preheated oven on the middle shelf. Allow the dip and bread pieces to cook for an initial 10 minutes. Then use oven mitts to remove the baking tray, place it onto a heatproof surface and transfer the toasted bread pieces to a clean, dry chopping board. Then return the dip to the oven for a further 30 minutes. Once the cook time is up, use a skewer and insert it into the centre of the dip till it hits but does not penetrate the base. Then pull it out. Feel the dip that is clinging to the skewer. If it is warm, the dip is cooked and can be removed from the oven. It if is still cold, return the dip to the oven and let it cook until the skewer returns warm dip.
To serve: remove the cooked bacon and cheese cob loaf from the oven and place the baking tray onto a heatproof surface. Then use oven mitts to gently transfer the dip to a serving plate. Place the toasted bread around the base of the dip. Then sprinkle the reserved bacon mixture over the top. Serve immediately.

Video

Notes

Note - Cob loaf: depending on how many people you are serving, you might like to use an extra cob loaf cut into pieces which you toast and use for dipping. This saves time in cutting celery, carrot or other produce. I usually purchase a bakery style cob loaf for the dip itself and a Woolworths or Coles (grocery stores) cob loaf for extra bread.

Nutrition