This is a super-cheesy dish, but in a good way! If you’re hosting a hungry crowd, you can’t beat a baked cob loaf. This all-in-one dip and bread delight is simple to make and easy to serve.
INGREDIENTS
For the cob loaf:
- 1 round cob loaf (sourdough or white)
- 1 tablespoon olive oil
For the filling:
- 1 teaspoon olive oil
- 1 cup bacon, chopped
- 1 cup frozen spinach, thawed and drained
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 large garlic gloves, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
Method
- 1. Preheat your oven to 180°C.
- 2. Heat a non-stick frying pan over medium heat, add the olive oil, and fry the bacon until crispy. Remove from the pan and let the bacon cool.
- 3. Using a small serrated bread knife, cut a circular hole in the top of the cob loaf to create a bread lid. Set the lid aside.
- 4. Hollow out the centre of your loaf by removing chunks of bread, leaving a thick crust around the edges. Keep the bread you removed for serving with the dip later. Take a step back, and admire your craftsmanship.
- 5. In a large bowl, combine the chopped cooked bacon, thawed and drained spinach, mozzarella cheese, cheddar cheese, mayonnaise, sour cream, minced garlic, onion powder, salt and pepper. Mix until it’s thoroughly combined.
- 6. Brush the inside of the hollowed-out cob loaf with olive oil and spoon the filling mixture inside the loaf.
- 7. Place the filled cob loaf on a baking sheet and put the bread lid back on top of the loaf. Bake for 20 minutes, or until the cheese is melted and bubbling.
- 8. Remove from the oven. Tear the crunchy bread lid into smaller pieces and serve alongside the reserved bread from step 4.
Hot tip: Mozzarella and cheddar cheese can be substituted with any kind of cheese that melts well – such as Gruyere or Emmental – and you can add vegetables such as chopped broccoli or finely diced capsicum, and garnish with herbs like chives or parsley.
