Who doesn’t love a good old cobb loaf dip? Seriously. It’s an Aussie icon. It just isn’t a get together without a cobb loaf.
This rich and creamy cobb loaf filling is bursting with the crowd pleasing flavour combo of smoky bacon and cheese. That makes it the perfect accompaniment to any party (and it doesn’t take long to prepare either!) Your guests won’t be able to stay away!
Recipe Tester Feedback: “Looked and tasted delicious!” – Kerry
No: Egg / Nuts
Contains: Gluten / Dairy
Variations: *Can be made without Gluten
cobb loaf – 1, or Vienna loaf (*can use GF)
baguette – sliced, for extra bread to dip, optional (*can use GF)
onion – 1, large, peeled and quartered
bacon – 300g, shortcut, roughly chopped
olive oil – 15g
cream cheese – 500g, block, cubed
sour cream – 300g
cheese – 150g, grated
Preheat oven to 180C. Line a baking tray with baking paper.
If you need to grate your cheese, add cubed cheese (150g) to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
Add the peeled and quartered onion (1), chopped bacon (300g) and olive oil (15g) to the bowl. Chop Speed 6 / 6 seconds. Scrape down sides.
Program 5 minutes / 110C* / Speed 2.
While that is cooking, slice a lid off the cobb loaf (1) and remove all the bread from inside the loaf, leaving a thin bread shell. Tear the extra bread and the lid into small pieces. Set aside.
Add the cubed cream cheese (500g), sour cream (300g), grated cheese (150g), salt and pepper to the bowl. Program 5 minutes / 100C / Speed 3.
Pour mixture into the hollowed cobb loaf.
Bake for 20-30 minutes, until the bread is nice and crispy and the filling has warmed through. Add the bread pieces from the hollowed out cobb loaf or baguette slices (if using) to the baking tray and bake until toasted.
Serve with toasted bread pieces around the loaf to dip with.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine