Cob loaf dip

Bacon, Basil and Spinach Cob Loaf Dip

Ideal for a warm snack for watching the Footy


1 tablespoon extra virgin olive oil

2 red onions, thinly sliced

175g short cut bacon, chopped

2 garlic cloves, crushed

175g baby spinach

22cm cob loaf

250g block cream cheese, softened

400ml tub sour cream

½ cup shredded fresh basil leaves

1 cup grated mozzarella


  1. Preheat oven to 180C. Line a large baking tray with baking paper.
  2. Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes  or until onion is golden brown and softened. Transfer to a heatproof bowl. Add bacon to pan. Cook, stirring for 5 minutes or until browned. Add garlic. Cook for 1 minute or until fragrant. Add spinach leaves. Cook, tossing for 2 minutes or until wilted. Add to onion mixture. Set aside to cool.
  3. Cut 4cm top off loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Roughly chop bread.
  4. Combine cream cheese, sour cream, basil and mozzarella in a bowl. Add to onion mixture. Season with salt and pepper. Stir to combine. Spoon mixture into loaf. Top with lid. Place on prepared tray. Place chopped bread, in a single layer, around loaf.
  5. Bake for 20 minutes or until golden. Serve.