My famous creamy Bacon and Cheese Cob Loaf is the ultimate comfort food! The Cheese and Bacon Dip can be made up to two days in advance and then added to your Cob Loaf before popping into the oven.
Why you will love this Cob Loaf Recipe:
- Easy to make – it takes no time at all to mix the ingredients together for this recipe, the hardest part is waiting for it to bake!
- Versatile – you can mix it up when it comes to the ingredients for the filling, don’t have any mozzarella cheese? You can just use tasty instead. Wanting a vegetarian version? Simply omit the bacon.
- Make in advance – you can mix up the Cheese and Bacon filling and store in the fridge for up to two days before you plan to serve – perfect if you are entertaining!
Cob Loaf Ingredients
You will need 8 basic ingredients to make this recipe:
- Sour Cream – you can use a light version if you wish.
- Cheese – I like to use both mozzarella and tasty (cheddar cheese) for this recipe, however you can also use colby or parmesan cheese and you can certainly alter the ratios of cheese if you wish.
- Bacon – I prefer to use short cut bacon for this recipe.
How to Make a Bacon and Cheese Cob Loaf
- Cut a hole in the top of your loaf and use a spoon to scoop out the filling – make sure you keep the bread pieces!
- Roughly chop the bacon and spring onion pieces and cook until golden.
- In the meantime, combine the remaining filling ingredients before adding the bacon and onions. Mix to combine.
- Add the filling and place into your oven, bake until golden on top and the filling has warmed through when carefully tested.
Tips for making this Bacon and Cheese Cob Loaf Recipe:
- To save time, you can pre-cook your bacon and spring onions and store in your fridge until needed.
- This recipe can be made the day before it’s needed, to re-heat just cover it in foil and bake in a 190 degree oven until the dip is heated through.
- It’s best to use softened cream cheese as it will make mixing the ingredients together much easier.
- You can add extra ingredients to this recipe, corn kernels, spinach leaves and sun dried tomatoes are some of our favourite add ins.
Frequently Asked Questions
What is a Cob Loaf?
A Cob Loaf is a round loaf of bread which you can usually find at your local supermarket or bakery.
Can you eat a Cob Loaf cold?
You sure can! We’ve enjoyed this Cob Loaf straight from the fridge the day after it has been made.
How long does Cob Loaf dip last in the fridge?
I suggest using your Cob Loaf dip within 2 – 3 days of making it.
You might also enjoy:
- Creamy Chicken Pies
- Spinach Cob Loaf
- Egg and Bacon Quiches
- Healthy Sausage Rolls
- Pizza Pinwheels
- Cauliflower Fritters with Bacon and Cheese
- Spinach and Ricotta Rolls
Bacon and Cheese Cobb Loaf Recipe
My famous creamy Bacon and Cheese Cob Loaf is the ultimate comfort food! The Cheese and Bacon Dip can be made up to two days in advance and then added to your Cob Loaf before popping into the oven.
Equipment
- Baking Tray
- Frying Pan
Ingredients
- 275 grams Cream Cheese softened
- ⅔ cup thickened cream
- ⅔ cup sour cream
- 1 cup Mozzarella Cheese grated
- 1 cup Cheddar Cheese grated
- 2 spring onions
- 4 rashers short cut bacon
- pinch salt and pepper
- 1 Cobb Loaf
Instructions
- Line a tray with baking paper and preheat your oven to 190 degrees celsius (fan-forced).
- Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
- Slice the bacon and spring onions into small pieces and place them into a frying pan and cook for 4 – 5 minutes or until the bacon has turned a golden brown colour. Remove from the heat and set aside.
- Place the softened cream cheese, sour cream and cream into the bowl of an electric mixer and on a medium speed, beat until combined.
- Add the grated cheeses as well as the cooked bacon and spring onions and a little salt and pepper to the bowl and stir through until combined.
- Spoon the dip mixture into the hollowed out Cobb Loaf before place the lid back on and cover the top with foil before placing onto the covered baking tray and into the oven to bake for 40 minutes.
- After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes until the bread pieces turn golden brown.
- Serve immediately.
Notes
- To save time, you can pre-cook your bacon and spring onions and store in your fridge until needed.
- This recipe can be made the day before it’s needed, to re-heat just cover it in foil and bake in a 190 degree oven until the dip is heated through.
- It’s best to use softened cream cheese as it will make mixing the ingredients together much easier.
- You can add extra ingredients to this recipe, corn kernels, spinach leaves and sun dried tomatoes are some of our favourite add ins.
Nutrition
Calories: 333kcalCarbohydrates: 5gProtein: 10gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 101mgSodium: 337mgPotassium: 128mgFiber: 1gSugar: 2gVitamin A: 1139IUVitamin C: 1mgCalcium: 247mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Bacon and Cheese Cobb Loaf Recipe
This is hands down the BEST Thermomix Bacon and Cheese Cobb Loaf Recipe EVER!!
Equipment
- Frying Pan
- Baking Tray
Ingredients
- 275 grams Cream Cheese softened
- ⅔ cup thickened cream
- ⅔ cup sour cream
- 100 grams Mozzarella Cheese cut into 4cm pieces
- 100 grams Cheddar Cheese cut into 4cm pieces
- 2 spring onions
- 4 rashers short cut bacon
- pinch salt and pepper
- 1 Cobb Loaf
Instructions
- Line a tray with baking paper and and preheat your oven to 190 degrees.
- Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
- Place the bacon and spring onions into your Thermomix bowl and chop for 3 seconds on speed 6.
- Add 20g of olive oil and cook for 3 minutes, 100 degrees, speed 1 REVERSE.
- Add the cream cheese, thickened cream, sour cream, mozzarella cheese, cheddar cheese along with salt and pepper and combine for 20 seconds on speed 3 REVERSE.
- Spoon the dip mixture into the hollowed Cob Loaf and put the lid back on. Cover the top of the Cobb Loaf with foil and place it onto the prepared baking tray and into the oven to bake for 40 minutes.
- After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes until the bread pieces turn golden brown.
- Serve immediately.
Notes
- To save time, you can pre-cook your bacon and spring onions and store in your fridge until needed.
- This recipe can be made the day before it’s needed, to re-heat just cover it in foil and bake in a 190 degree oven until the dip is heated through.
- It’s best to use softened cream cheese as it will make mixing the ingredients together much easier.
- You can add extra ingredients to this recipe, corn kernels, spinach leaves and sun dried tomatoes are some of our favourite add ins.
Nutrition
Calories: 322kcalCarbohydrates: 5gProtein: 9gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 318mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 1112IUVitamin C: 1mgCalcium: 228mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Chua
Hi, this looks so delicious. I am not very clear on the baking procedure.
When we first bake the bread, why do we need to cover the top with foil?
After 40 min, do we remove the foil n replace it with the cut out bread top n bake for another 10 min?
lydia
this looks great, but could you tell me what thicken cream is? is it the same as heavy cream or is it like clotted cream?
Lauren Matheson
Hi Lydia, I believe thickened cream is the same as heavy cream xx
Simone
I make this recipe, however I cook all ingredients in a saucepan first, minus cream. Then once cooked pour mixture into a warm cob loaf that has been toasted in the oven.
I have also made a loaf of bread in the bread maker and used that instead of a Cobb loaf, now that is to die for
Lauren Matheson
That sounds like a great way to make it too!
Jo-Anne Bannerman
I love the cheese and bacon cob loaf, it is fantastic and tastes wonderfully, I like another favour it is spinish and ricotta ,done like the other one, there are so many ingredients that. You can us, a great dish and everyone loves it…….
Roslyn
we make a chicken and corn version as well. SOOOOO good
Lauren Matheson
Oh that would be amazing!!
Corrina
This is my Spinach dip recipe! I get so disappointed when I try other spinach dips at parties after you’ve had this one! Slight variations: 1 C Mayonnaise in place of the heavy cream. Add 1C fresh spinach chopped or frozen works too, just drain it really well. I also add two/three cloves of garlic. Oh my goodness, its to die for!!
Lauren Matheson
Ooh what great ingredients, I’m going to give it a try!
Tracey
I always add corn kernals and champignons when frying bacon and onions and 1 box of frozen spinach (thawed and water squeezed out) .
Lauren Matheson
That’s such a great idea, sounds delicious 🙂
Charmian Pearson
It’s in the oven now. I’m going to an Easter party tonight so we’ll see how it goes. I’m a bit nervous about it lol.
Lauren
I hope you enjoyed it!
Kerri
We enjoy this with curry powder added it’s delist!!!!
Lauren
Yum, that’s such a great idea!
Pamela
I have made this but I add a packet of Continental Spring Vegetable Soup.My Brother and Sister-In-Law cannot stop eating it. They eat until it is all gone.
Lauren
That sounds like a great idea, I’ll have to try it next time 🙂