This is my awesome Double Cob Loaf Recipe – what’s better than a classic Aussie cob loaf dip? How about a double cob loaf! Spinach dip on one side and cheese and bacon on the other!
So, what’s better than a cob loaf? What if I said you could have a double cob loaf? That’s right – double! An Australian party staple, this new style cob loaf recipe is the perfect party starter with two different flavoured hot dips in one yummy bread bowl!
Having trouble deciding between making a cheese and bacon cob loaf or a spinach cob loaf for your next party? No need to choose, we are going to take a loaf of cob bread and hollow it out, but leave a divider down the middle. We then fill one side with cheese and bacon dip, and the other side with spinach dip – using the same recipe base for both. A dip game changer!
Ingredients you will need to make this recipe
- cob loaf
- cream cheese
- sour cream
- grated mozzarella
- bacon
- shallots/spring onions
- cheddar cheese – I used a mature/aged one
- baby spinach
- feta
- garlic powder
- onion powder
- salt and pepper to taste
*Please see the recipe card below for exact quantities and detailed instructions
How to make this cob dip
- Fry chopped bacon and shallots, then set aside.
- Make two cuts down the centre of the cob loaf, then slice across from each side to the middle. Remove the two half-moon “lids” and set aside, then remove the rest of the soft bread centre in dipping-sized chunks (leaving the centre line intact) and set aside.
- Mix together cream cheese and sour cream.
- Mix in grated mozzarella, then divide this mixture in half between two bowls.
- To one bowl add chopped baby spinach, feta, garlic powder and onion powder then mix to combine.
- To the other bowl add cooked bacon and shallot mixture along with grated cheddar cheese and mix to combine. Check each dip for seasoning.
- Add dips into the two sides of the cob loaf, and cover each side with its half-moon “lid”. Wrap the cob in foil and bake for 50 minutes.
- Then remove from the oven and unwrap the cob. Place on a sided baking tray, scatter the soft bread centre around the cob as well as the “lids” and bake for a further 10 – 15 minutes or until lightly browned.
My top tips for making this recipe.
- When I place the cob back into the oven for the final cook, I cut away the top crust of the centre slice of the loaf and include it in the bread scattered around the loaf. Being so much higher than the rest of the loaf it can get darker quicker than the rest.
- You could place the cob under the grill to get a little more colour if you like. Watch it carefully so the bread doesn’t burn – especially the centre section.
- I have garnished the spinach side of the cob with toasted pine nuts, and the cheese and bacon side with chopped chives – both are optional.
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My Top 10 Tips to the Ultimate Grazing Board Platter – my guide for the perfect party grazing board – including a recipe!
Lavosh – make your own lavosh crackers! It’s so much easier than you think!
Double Cob Loaf Recipe - Don't Party Without It!
Double Cob Loaf Recipe - what's better than a classic Aussie cob loaf dip? How about a double cob loaf! Spinach on one side and cheese and bacon on the other!
Servings 10
Calories 282kcal
Ingredients
- 1 cob loaf
- 250 g cream cheese room temperature
- 250 g sour cream I used light
- 100 g grated mozzarella cheese (approx 1 cup)
- 2 bacon rashers roughly chopped
- 2 shallots/spring onions thinly sliced
- 50 g grated cheddar cheese (approx ½ cup) I used mature/aged
- 50 g baby spinach (approx 1 cup firmly packed) chopped
- 50 g danish feta (approx ⅓ cup) crumbled
- ½ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper to taste
- toasted pine nuts and chopped chives to garnish optional
Instructions
- Pre heat oven to 180c/350f.
- In a small fry pan, fry chopped bacon (2 rashers) and finely sliced shallots/spring onions (2) then set aside.
- Make two cuts down the centre of the cob loaf, then slice across from each side to the centre cuts. Remove the two half-moon "lids" and set aside, then remove the rest of the soft bread centre in dipping-sized chunks (leaving the centre section intact) and set aside.
- Mix together cream cheese (250 g - room temperature) and sour cream (250 g) then add in grated mozzarella (100 g/approx 1 cup) and mix well. Divide this mixture in half bewteen 2 bowls.
- To one bowl add chopped baby spinach (50 g/approx 1 cup firmly packed), crumbled danish feta (50 g/approx ⅓ cup), garlic powder (½ tsp) and onion powder (⅓ tsp) then mix to combine.
- To the other bowl add cooked bacon and shallot mixture along with grated cheddar cheese (50 g/approx ½ cup) and mix to combine. Check each dip for seasoning, adding salt and pepper as needed.
- Spoon each dip into separate sides of the cob loaf, and cover each side with its half-moon "lid". Wrap the cob in foil, place on a sided baking tray and bake for 50 minutes.
- Remove the cob from the oven and carefully unwrap the foil. Replace cob back onto the baking tray, scatter the soft bread centre pieces around the cob as well as the "lids" and bake for a further 10 - 15 minutes or until lightly browned.
Notes
- When I place the cob back into the oven for the final cook, I cut away the top crust of the centre slice of the loaf and include it in the bread scattered around the loaf. Being so much higher than the rest of the loaf it can get darker quicker than the rest.
- You could place the cob under the grill to get a little more colour if you like. Watch it carefully so the bread doesn't burn - especially the centre section.
- I have garnished the spinach side of the cob with toasted pine nuts, and the cheese and bacon side with chopped chives - both are optional.
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