INGREDIENTS
- 500g cob loaf
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 200g shortcut bacon rashers, diced
- 2 tablespoons chopped chives, plus extra to serve
- 250g block cream cheese, softened
- 2/3 cup (160ml) cream
- 2/3 cup sour cream
- 1 1/2 cups grated cheddar cheese
- 1 French stick or baguette, sliced
METHOD
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Step 1Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
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Step 2Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
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Step 3Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Remove from heat.
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Step 4Add chives to bacon mixture. Stir in creamed cheese. Mix until combined. Add cream, sour cream and grated cheese. Season with salt and pepper.
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Step 5Spoon mixture into loaf. Arrange lid, bread pieces and sliced baguette in a single layer around loaf. Bake for 20 minutes or until lightly toasted.
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Step 6Sprinkle top of dip with extra chives. Serve warm.
Website:http://www.taste.com.au/recipes/cheese-bacon-cob-loaf/4f21cd3e-5cc0-4d80-bcb6-8a2f322987c0
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