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.