French Onion Cob Loaf

Cob loaf with dip in it on a white plate with extra bread pieces.

5 from 5 votes

French Onion Cob Loaf is a quick and easy homemade dip recipe. The dip is combined, transferred into the bread then oven baked.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, dip

Cuisine: Western

Keyword: french onion cob loaf, french onion cob loaf recipe

Servings:

Calories: 327kcal

Author: Adrianne

Ingredients

1 cob loaf Note 1
1 cup bacon diced, Note 2
1 cup Greek yogurt Note 3
250 grams/8 oz cream cheese Note 4
1 cup pecorino romano cheese (or grated cheese blend) finely grated using a micro plane zester, Note 5
40 grams/ 1.4 oz French onion soup mix this is 1 packet, Note 6
⅓ cup chives Note 7
1 tbs olive oil Note 8

To serve:

cob loaf roughly chopped into pieces, sprayed with oil and oven baked

Instructions

Preheat your oven: to 180°C/400°F/gas 6.
Cob loaf: use a knife and cutting board to slice the top off the bread loaf. Then remove the soft fluffy bread inside, leaving a thick base and sides.
Bacon: place a large sauté plan on the stove top, add the bacon and cook it for 4-5 minutes using a silicon turner to move it around in the pan as you go.
Dip: add the Greek yogurt, cream cheese, pecorino romano cheese, French onion soup mix and chives to a medium mixing bowl and then use a spatula to stir until it is consistently combined.
Combine: add the cooked bacon (keep a little for presentation) to the mixing bowl and use the spatula to stir and gently combine.
Oven bake: place a silicon baking mat onto a baking tray and place the hollowed cob loaf and bread pieces alongside it. Give the bread pieces a spray with olive oil. Then transfer the French onion dip into the cob loaf. Next use a basting brush to coat the cut surface of the bread with olive oil. Then place the baking tray into the oven on the middle shelf. Let the dip and bread cook for 10 minutes. Then use oven mitts to remove the baking tray and place it onto a heatproof surface. Next use tongs to transfer the toasted bread pieces onto a serving platter. Then place the dip back into the oven for a further 15 to 20 minutes. Use a skewer to test it is ready by inserting it into the middle of the dip. Feel the dip on the skewer and if it is warm it is ready. If it is still cold on the tip, cook it for a little bit longer.
To serve: serve the cob loaf fresh from the oven, warm with the toasted bread on the side for dipping and dunking.

Video

Notes

Note 1 - Cob loaf: this is a popular round white loaf of bread. Commonly sold at bakeries and grocery stores. It is excellent to use for dips!
Note 2 - Bacon: chunky store bought diced bacon will give the best texture in the dip.
Note 3 - Greek yogurt: a lighter option than sour cream. We use this with the cream cheese to create the creamy cheesy dip filling. However, if you prefer to use sour cream you can.
Note 4- Cream cheese: we use 1 standard block of cream cheese. I like to set it on the bench to start with so that it has a chance to soften to room temperature making it more easy to stir and combine with the other dip ingredients.
Note 5 - Pecorino romano cheese: this is a cheese made from sheep's milk. We want to use a micro plane zester to grate it. It has a lovely sweet cheese flavour about it. Or you can use the equivalent amount of tasty cheese (cheddar), colby, parmesan cheese or a grated cheese blend.
Note 6 - French onion soup mix: this is a dried packet mix. It is loaded with flavor and perfect to use in dips. You will find it in the soups section of the supermarket. I have made this dip using 2 packets which works also. However, if you want to do so, you will need to be mindful as some eaters may find the dip 'too salty'. Another option is to use 1 and a half packets of the soup mix.
Note 7 - Chives: fresh with onion flavor. These are used to compliment the flavor of the French onion.
Note 8 - Olive oil: the olive oil doesn't go in the dip itself. Rather, we use it around the cut surface of the bread as a means to crisp this up as it cooks in the oven. I also like to give the cut pieces of bread a quick spray with olive oil to allow them to toast nicely too.

Nutrition