Cheese & Bacon Cob Loaf Dip

Recipe Name: Cheese & Bacon Cob Loaf Dip
Total Time: 1 hour 15 minutes
Active Prep: 25 minutes
Bake Time: 50 minutes
Difficulty: Easy
Yield: 8-10 servings as an appetizer
Calories per serving (1/10th, including bread): Approximately 510 kcal

A Culinary Event, Not Just a Dip

Forget the chip-and-dip bowl in the corner. The Cheese & Bacon Cob Loaf Dip is a legendary, edible centerpiece, a conversation starter, and the undisputed champion of party food. Hailing from Australian and New Zealand party lore, this recipe is pure, unapologetic indulgence. A whole round cob loaf of bread is hollowed out, filled with a molten, creamy mixture of cheese, bacon, sour cream, and savory herbs, then baked until the dip is bubbling and the bread bowl is golden and crisp. Guests then tear off chunks of the warm, sturdy bread “lid” and walls to scoop up the decadent filling. It’s interactive, deeply comforting, and wildly delicious—a symphony of textures from crunchy bread to velvety, cheesy dip. This is the dish that disappears first, leaving only a hollowed-out bread carcass and very happy people.

Ingredients

For the Bread Bowl & Dippers:

1 large round sourdough cob loaf (or a large round country boule, approx. 1.2kg / 2.5lbs)
1-2 tablespoons olive oil
Optional Extra Dippers: Vegetable sticks (celery, carrot, bell pepper), extra bread for toasting, pretzel crisps.

For the Legendary Filling:

250g (8 oz) bacon, finely diced
1 medium brown onion, finely diced
2 cloves garlic, minced
250g (8 oz) cream cheese, softened to room temperature
1 cup (250g) sour cream
1 cup (250ml) mayonnaise (full-fat for best flavor)
1 packet (40g) French Onion soup mix (this is the classic, salty, umami secret weapon)
2 cups (200g) shredded tasty cheddar cheese, divided
1 cup (100g) shredded mozzarella cheese (for superior melt)
3-4 spring onions (scallions), thinly sliced, divided
1 tablespoon fresh chives, chopped (plus extra for garnish)

Equipment

Large baking tray
Sharp serrated bread knife
Large mixing bowl
Hand mixer or sturdy wooden spoon
Skillet (frying pan)
Spoon and spatula
Cutting board

Instructions

Part 1: Sculpting the Edible Bowl (Time: 10 minutes | Intensity: Low)

Preheat: Place a rack in the center of your oven and preheat to 180°C (350°F).
Carve the Masterpiece: Using a sharp serrated knife, carefully cut a large circular “lid” from the top of the cob loaf, about 2-3 inches down. Set this lid aside. Now, hollow out the inside of the loaf: Use your hands to pull out large chunks of the soft bread interior, leaving a sturdy wall about 1-inch thick all around. Be careful not to tear through the bottom or sides.
Prepare for Baking: Tear or cut the removed bread chunks and the underside of the “lid” into bite-sized pieces for dipping. Place the hollowed-out bread bowl and the bread lid (cut-side up) on a large baking tray. Drizzle the inside of the bowl and the cut side of the lid lightly with olive oil. Place the tray in the preheated oven and bake for 10-12 minutes until just beginning to crisp and dry out. This prevents the bowl from becoming soggy later. Remove and let cool slightly on the tray.

Part 2: Building the Flavor Base (Time: 15 minutes | Intensity: Medium)

Cook the Bacon: While the bread toasts, heat a skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and golden. Remove the bacon with a slotted spoon and drain on paper towels.
Sauté Aromatics: Leave about 1 tablespoon of bacon fat in the skillet (discard the rest). Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.

Part 3: The Creamy, Cheesy Heart (Time: 10 minutes | Intensity: Low)

Creamy Base: In your large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a hand mixer on medium speed or a very determined wooden spoon, beat until smooth and completely combined.
Season & Flavor: Beat in the entire packet of French Onion soup mix until incorporated.
Fold in the Goodies: Using a spatula, fold in the cooled bacon, onion-garlic mixture, 1 ½ cups of the cheddar cheese, all of the mozzarella, half of the sliced spring onions, and the chopped chives. Mix until everything is evenly distributed. The mixture will be thick and incredibly fragrant.

Part 4: The Grand Assembly & Bake (Time: 30 minutes | Intensity: Passive)

Fill the Bowl: Spoon the creamy cheese and bacon filling into the pre-baked bread bowl. Pack it in firmly and mound it slightly on top.
The Final Topping: Sprinkle the remaining ½ cup of cheddar cheese over the top of the filled dip. Place the pre-baked bread lid back on the tray beside the filled bowl.
Bake to Bubbling Glory: Place the entire tray back in the oven. Bake for 25-30 minutes, or until the dip is heated through, bubbling vigorously at the edges, and the cheese on top is fully melted and lightly golden.
The Finishing Touch: Remove from the oven. Immediately sprinkle the remaining sliced spring onions and extra chives over the top of the hot dip for a fresh burst of color and flavor.

Serving & The Interactive Feast

Present with Flair: Carry the entire baking tray to the table. This is the moment of drama.
Serve Immediately: This dish is at its peak within 10 minutes of leaving the oven. Provide a large spoon for serving the dip and encourage guests to tear pieces off the crispy bread lid and the walls of the bowl to scoop up the hot, cheesy filling. The optional vegetable sticks or extra toasted bread can be used once the primary bread vessel is depleted.
The Grand Finale: Once the dip is gone, the bread bowl itself, now infused with cheesy flavor and wonderfully crisp, is also torn apart and eaten. Nothing is wasted.

Recipe Notes & Party-Planning Wisdom

Bread Choice is Crucial: A dense, sturdy sourdough or country-style cob is essential. It must hold its shape under the weight of the filling and during baking. Avoid soft, fluffy sandwich loaves.
Soup Mix Substitute: If unavailable, you can substitute with: 2 tsp onion powder, 1 tsp garlic powder, ½ tsp celery salt, 1 tsp beef bouillon powder, and a pinch of white pepper. The flavor will be different but still delicious.
Bacon Upgrade: For a smoky twist, use smoked bacon or even add a few tablespoons of finely chopped smoked ham.
Make-Ahead Strategy: You can complete all steps up to the end of Part 3 the night before. Store the hollowed, pre-baked bread (wrap in a tea towel) and the filling mixture (in an airtight container) separately in the fridge. Assemble and bake as directed, adding 5-10 minutes to the final bake time as it will be going in cold.
Vegetarian Twist: Omit the bacon. Sauté 1 cup of finely chopped mushrooms with the onion for umami depth. Consider adding a handful of baby spinach, wilted and squeezed dry, to the filling.
Storage: Any leftover dip (unlikely!) can be scooped into a container and refrigerated for 2 days. Reheat gently in the microwave. The bread bowl is best consumed fresh.

Nutrition Information (Per serving, based on 1/10th of recipe including bread)

Calories: 510 kcal
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 4g
Protein: 18g
Total Fat: 33g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 980 mg

Nutritional information is an estimate. Values can vary significantly based on the exact size/brand of the cob loaf, specific bacon, cheese, and soup mix used. This is a rich, indulgent party food best enjoyed in moderation as part of a celebration.

Final Word: The Cheese & Bacon Cob Loaf Dip transcends the category of appetizer. It is an experience—a warm, communal, gloriously messy, and utterly delicious ritual of sharing. It promises and delivers pure, uncomplicated joy. It’s the culinary equivalent of a group hug. For your next gathering, bring this to the table and watch it become the instant, unforgettable highlight. Just be prepared: you’ll be asked for the recipe before the last cheesy scrape is gone from the bread bowl. Don’t lose it.