Bacon Cheese and Sun-dried Tomato Cobb Loaf Dip Recipe

I am a HUGE fan of Cobb Loaf Dip recipes, and this Bacon Cheese and Sun-dried Tomato Cobb Loaf Dip recipe is my new favourite!

I came up with the combination of bacon, cheese and sun-dried tomatoes when I prepping for Mr 3’s birthday party back in May and had a container of sun-dried tomatoes in the fridge which needed to be used.  I added these to my Bacon and Cheese Cobb Loaf recipe (which I didn’t think could be improved!) and everyone absolutely LOVED it – even the kids!

While most of this Cobb Loaf was demolished during the party, there was some left over which we covered and popped into the fridge. The next day I re-heated it in the oven for my lunch (hey I was pregnant at the time!!) and it tasted even BETTER than the day before – if that’s possible!

This Bacon Cheese and Sun-Dried Tomato Cobb Loaf Dip recipe is perfect for entertaining as you can make it advance (just add the dip to the cobb loaf when you want to serve) and best of all there are no dishes to clean up afterwards!  It’s also a great snack to enjoy on a lazy weekend while you are watching a movie, just wait until the kids are in bed though so you don’t have to share!

Print Recipe

5 from 1 vote

Bacon Cheese and Sun-dried Tomato Cobb Loaf Dip Recipe

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Party Food

Author: Lauren

Ingredients

• 275 g pack of Cream Cheese - softened
• 2/3 cup 200g of thickened cream
• 2/3 cup 300g of sour cream
• 1 cup of grated 100g Mozzarella Cheese
• 1 cup of grated 100g Cheddar Cheese
• 2 spring onions - finely sliced
• 4 rashers of short cut bacon
• 100 g of sun-dried tomatoes
• salt and pepper to taste
• 1 cobb loaf

Instructions

• Line a tray with baking paper 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.
• Slice the bacon and spring onions into small pieces and put them into a frying pan. Cook over a medium heat 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, sun dried tomatoes 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 popping the lid back on and covering the top with foil. Place the Bacon Cheese and Sun-dried Tomato Cobb Loaf dip onto the covered baking tray and place into the oven to bake for 40 minutes.
• After 40 minutes, remove the foil and add the bread pieces your removed earlier to the tray. Bake for a further 10 - 15 minutes until the bread pieces turn golden brown.
• Serve immediately.

1. Line a tray with baking paper and preheat your oven to 190 degrees.
2. 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.
3. Place the bacon and spring onions into your Thermomix bowl and chop for 3 seconds on speed 6.
4. Add 20g of olive oil and cook for 3 minutes, 100 degrees, speed 1 REVERSE.
5. Add the cream cheese, thickened cream, sour cream, mozzarella cheese, cheddar cheese, sun-dried tomatoes along with salt and pepper and combine for 20 seconds on speed 3 REVERSE.
6. 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.
7. After 40 minutes, remove the foil and add the bread pieces your removed earlier to the tray. Bake for a further 10 – 15 minutes until the bread pieces turn golden brown.
   Serve immediately.

Enjoy!