Hot Bread Dip

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A hot dip with bacon & cream cheese, cooked inside a hollowed out Cob loaf and served warm. Everyone always asks for the recipe so here it is..

Difficulty: Easy - for beginners
Serves: heaps

Preparation time:
Cooking time:


1 big Cob Loaf
6 rashers of bacon, chopped
fresh garlic, minced
2 small onions, chopped finely
1/2 bunch spring onions, chopped finely
1 packet of spinach (I use a thawed packet of frozen spinach)
1 packet of Philly Cream Cheese
1 large tub of sour cream
1 can of creamed corn
Handfull of grated cheddar & mozzerella cheese


Cook the bacon, garlic, onion in a small pan
Squeeze all of the water out of the spinach until its really dry
Mix all ingrediants together

Remove all the bread from the inside of the Cob loaf, and put the pieces into a sealed container for later. You will use these to scoop up the dip.

Cut the top off the cob loaf (so it has a kind of hat)
Fill the cob with the mix then put the "hat" back on
Wrap the cob in alfoil
Bake in a medium oven until dip is warm

Serve with bread, grisini sticks, carrot sticks, cut up veges


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