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.