This Cheese and Bacon Cob Loaf Dips is always a crowd pleaser when I make it. I make it in my thermomix, but have also made it via the stove top prior to having my thermomix, so I have included both recipes below for you.
What I like most about this recipe is the dip is hot which melts the cheese!! Plus it can feed a hungry crowd well by adding an extra french bread stick.
Cheese and Bacon Cob Loaf Dip
Author: Katrina Springer
1 cobb loaf + extra french stick, if needed
1 tablespoon oil
1 onion, peeled and halved
8 slices of shortcut bacon, chopped
300ml sour cream
250g cream cheese, room temperature
100g grated tasty cheese
2 tablespoons chives, finely chopped
Salt and pepper
Preheat fan forced oven to 180C.
Cut from 3cm around the edge of the cob loaf, not touching the bottom, remove top and bread from centre, roughly tearing pieces, place on a baking tray.
Heat oil in a large frying pan over medium heat.
Add onion and bacon, stirring for 5 minutes or until bacon is browned and onion has softened.
Add sour cream, cream cheese, cheese and chives to saucepan, stir to combine and cook on low heat for 3-5 minutes or until heated through.
Pour mixture into hollow cob loaf, bake in oven for 15-20 minutes, or until bread is lightly toasted.