cheese bacon cob loaf (Print Version)
Creamy bacon and cheese-filled cob loaf, oven-baked until golden and perfect for dipping.
# Ingredients:
→ Bread
01 -
1 large cob loaf, about 18 ounces
→ Dairy
02 -
8 ounces cream cheese, softened
03 -
2/3 cup heavy cream
04 -
2/3 cup light sour cream
05 -
1 1/2 cups shredded cheddar cheese
→ Meat
06 -
7 ounces bacon rashers, diced
→ Vegetables & Herbs
07 -
1 small onion, finely chopped
08 -
2 tablespoons chopped chives
→ Pantry
09 -
1 tablespoon olive oil
10 -
Salt and cracked black pepper, to taste
# Steps:
01 -
Set oven to 355°F (320°F if using convection).
02 -
Slice approximately 1.5 inches from the top of the cob loaf and remove the interior, leaving a 0.75-inch-thick shell. Tear the bread pieces into chunks and set aside.
03 -
Heat olive oil in a skillet over medium heat. Add onion and diced bacon; cook for 5 minutes, stirring occasionally, until the bacon is golden and onion is translucent. Drain excess fat if necessary.
04 -
In a mixing bowl, thoroughly combine the cooked bacon-onion mixture, softened cream cheese, heavy cream, light sour cream, shredded cheddar, and chopped chives. Season with salt and cracked black pepper to taste.
05 -
Spoon the creamy filling into the hollowed cob loaf. Replace the lid. Arrange torn bread pieces around the loaf on a parchment-lined baking tray.
06 -
Bake in preheated oven for about 20 minutes, or until filling is heated through, cheese is melted, and bread is lightly toasted.
07 -
Sprinkle with additional chopped chives and serve immediately, allowing guests to dip the bread pieces into the warm cheese filling.
# Notes:
01 -
For smoother filling, ensure the cream cheese is fully softened before mixing to prevent lumps. Serve hot for the best texture and flavor.