Tuesday, 30 December 2014

Hot Cobb Loaf

WARNING, WARNING... this dip is seriously addictive.   Just make sure you cook this when you have guests or you will probably end up eating the whole thing on your own (and feel guilty about it....).  I am speaking from experience here!!

Make the filling ahead of time and keep it in the fridge to save time when your guests arrive.

My New Year's eve gift to you - Hot Cobb Loaf.


  • 150g bacon, diced
  • 250g cream cheese
  • 300g sour cream
  • 1 cup grated cheese
  • 2 shallots, finely sliced
  • 1 cup creamed corn
  • 1 cobb/sourdough loaf

In a large microwave safe bowl, add bacon. Cover & microwave on high for 4 mins.

Add cream cheese, sour cream, grated cheese, shallots & creamed corn.  Mix well.  If making ahead, cover & refrigerate until required.


Preheat oven to 200oC.

Microwave the cheese mixture, covered, on high for 8 mins or until the mixture is hot.

In the meantime, cut the top off the cob & hollow out the inside.  Place the hollow cobb with the left over pieces of bread on a baking tray.

Pour the cheese mixture into the cob & bake, uncovered for 15 mins or until the bread is crunchy & the mixture is browning on top.

Serve whilst hot.


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