Cob Loaf Recipe
Transform the humble cob loaf into a dip that'll make any party better or a fun and tasty meal.
Servings: 8 people
Calories: 410kcal
Ingredients
- 1 medium cob loaf (approx 500 grams) (a crusty round bread made into one large loaf that can be found at Australian bakeries and some supermarkets)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 250 grams cream cheese
- ⅔ cup thickened cream (heavy cream) (165ml)
- ⅔ cup sour cream (165 ml)
- 1 ½ cups grated cheese (cheddar and pizza cheese combination) (140 grams)
- 1 tablespoon white wine (preferably dry, but moscato will do at a pinch!) (20ml)
For cheese, ham and chive cob loaf
- 200 grams ham, diced
- 1 ½ tablespoon chopped chives
For cheese and bacon cob loaf
- 200 grams shortcut bacon rashers, diced
- 1 ½ tablespoon chopped chives
For spinach and cheese cob loaf
- 125 grams frozen spinach, thawed
- 40 grams French onion soup mix
Instructions
- Pre-heat oven to 180 degrees celsius / 355 degrees fahrenheit (fan-forced) or equivalent.
- Slice the top off the cob loaf, about 4cm from the top, and cut into pieces (these will be used to dip into the cheesy mixture).
- Cut out the centre of the loaf (using a knife and then your hands), leaving a bread "bowl". Tear or roughly chop the inside bread into pieces.
- Place pieces of bread from top and inside of cob loaf into heating oven for 10 minutes to toast.
- Make the dip by adding olive oil to a frying pan and cooking the onion and ham/bacon/spinach for a few minutes over medium heat.
- Add the white wine and cook for 30 seconds.
- Add sour and thickened creams (and french onion soup for spinach and cheese cob loaf) and heat for one minute over low heat.
- Add the cream cheese and 1 cup of the grated cheese and and stir until mixture is smooth.
- Add ⅔ of the chives (for ham or bacon cob loaf) and stir through.
- Pour mixture into bread bowl. Sprinkle remaining grated cheese on top.
- Place into oven and bake for 15 minutes.
- Sprinkle remaining chives on top (for ham or bacon cob loaf).
- Serve with toasted bread pieces.
Video
Notes
Storing and re-heating:
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
Serve the cob loaf with the bread pieces made from the top and inside of the cob loaf. You can also add some carrot, celery or other vegetable sticks that can be dipped into the cheesy mixture. Once those disappear, start eating the bread bowl!
It's best served immediately, however you can re-heat again once within 24 hours provided it wasn't left out too long and was stored in the fridge. Cover with foil and re-heat for about 15-20 minutes in a moderate oven.
Nutrition
Calories: 410kcal | Carbohydrates: 13g | Protein: 18g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 899mg | Potassium: 338mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4544IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 1mg