Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip
Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip - turns the classic party bread bowl dip into double the fun! 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
- 2 bacon rashers roughly chopped
- 2 shallots/spring onions thinly sliced
- 50 g grated cheddar cheese I used mature/aged
- 50 g baby spinach chopped
- 50 g danish feta crumbled
- ½ teaspoon garlic powder
- ¼ teaspoon 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 and finely sliced shallots/spring onions then set aside.2 bacon rashers, 2 shallots/spring onions
- 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.1 cob loaf
- Mix together cream cheese and sour cream then add in grated mozzarella and mix well. Divide this mixture in half bewteen 2 bowls.250 g cream cheese, 250 g sour cream, 100 g grated mozzarella cheese
- To one bowl add chopped baby spinach, crumbled danish feta, garlic powder and onion powder then mix to combine.50 g baby spinach, 50 g danish feta, ¼ teaspoon onion powder, ½ teaspoon garlic powder
- To the other bowl add cooked bacon and shallot mixture along with grated cheddar cheese and mix to combine. Check each dip for seasoning, adding salt and pepper as needed.50 g grated cheddar cheese, salt and pepper to taste
- 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.toasted pine nuts and chopped chives to garnish
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.
Nutrition
Calories: 282kcal