Submitted by Tanya Owen
cheesy bacon and corn cob loaf dip
Serving: 4
Ingredients
- 1 x cob loaf
- 1 x can of corn kernels
- 1 x can creamed corn
- 1 x block cream cheese
- 150 grams sour cream
- 250 grams bacon pieces
- 1/2 cup mozzarella cheese
- 1/2 cup of tasty cheese
- 1/2 cup spring onions chopped
- Black pepper to taste.
Instructions
- Cut a lid off the cob loaf
- Remove as much bread from the centre making a hollow loaf
- Put bread pieces aside for later.
Dip filling:
- Mix cheeses, cream, spring onions and back pepper together
- ( if cream cheese is hard just soften in microwave for a minute)
- Cook bacon pieces in fry pan for 5 minutes and add too mixture.
- Stir through .
- Add mixture into the cob loaf , fill completely to the top.
- Place some aluminium foil over top of loaf and lid and bread pieces
- In the SC around the loaf.
Cook
- Cook on high for about 2 hours with tea towel under lid checking it after 1.5 hours to see if the bread is crunchy, when it is remove it.
- if it doesn't go crunchy or you want it golden just chuck it in the oven for 20 mins.
- Dip is ready when it is completely heated through, test with spoon, I stir mine to make sure.
- ENJOY.
Tried this recipe?Scroll Down To Share What You Think
Everyone loves this cob loaf. I have had many requests for the recipe
Family favourite. Love it. So easy.
What a fantastic recipe Tanya, the cob loaf I make the most and my kids keep asking me when are we having it again.
Thanks
Can someone tell me what size cans to use for the corn kernel and creamed corn???
I used large cans of corn: 420g. I don’t think smaller cans would fill up the cob loaf with enough dip.
Hi is this filling ok to freeze ?