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Bacon Cheese and Sun-dried tomato cobb loaf dip
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5 from 3 votes

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


  • 275 g pack of Cream Cheese - softened
  • cup 200g of thickened cream
  • 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


  • 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.