A soft cob loaf filled with an incredibly tasty dip made from sour cream, cream cheese and mozzarella mixed with corn, bacon, sun-dried tomatoes, spring onion and onion soup mix. Served with fresh vegetables and lightly toasted bread.
The inspiration for this Cowboy Cob Loaf came from the popularity of my Creamy Spinach Cob Loaf, combined with my obsession for Yellowstone (how good is that show?!).
The chipotle sauce is optional, but really does give a lovely smokey flavour to the dip without being too overpowering. Feel free to leave it out or add more if you prefer!
There's no denying this cob loaf is rich, which is why it's such a great option to share with friends and family. It would be perfect for the holiday season.
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Ingredient notes:
- Cob Loaf: A fresh, white bread cob loaf is the way to go for this recipe. There's nothing healthy about this dish (apart from the veggies!) so lean into that soft white bread.
- Soup mix: You could use any brand and variety of onion soup mix including French Onion Soup.
- Mozzarella: I love the way the mozzarella makes the dip beautifully stringy.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cob loaf: Preheat the oven to 170°C fan bake.
Cut the top off the cob loaf and gently remove the inside of the bread. Cut the filling into 2cm strips then place on a lined tray with the cob loaf. Bake in the oven for 10 minutes while you make the dip.
Dip: Place a large non-stick frying pan over a medium-low heat. Add the onion and bacon and sauté together until the bacon just starts to brown.
Add the sun-dried tomatoes and corn to the pan, fry for a couple of minutes.
Reduce the heat, add the sour cream, cream cheese, onion soup sachet and milk. Mix, stirring until the cream cheese has melted and everything is combined.
Finally, add the mozzarella, spring onion and optional chipotle sauce. Mix to combine and take off the heat.
Assemble: Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and serve with vegetables and the pieces of baked bread on the side.
Recipe FAQs:
The addition of fried bacon, corn and chipotle sauce gives this dip a smokey cowboy flavour.
Yes it could be made in advance, then reheated before adding it to the cob loaf. It's worth noting that the mozzarella is 'stringiest' just after it is first cooked.
If they live close to you, I would prepare the whole recipe, cover the loaf with tin foil then serve immediately on arrival. If they live a little further away, you could take the dip in an airtight container. Place the cob loaf and bread pieces in their oven to toast for 10 minutes, then add the pre-made dip to the hollowed out loaf. Place on a platter and serve with the warm bread and freshly cut veggies.
Storage:
Typically, this loaf is so popular you don't need to worry about leftovers.
However, if for some strange reason it doesn't all get eaten, I would recommend scooping the leftover dip from the bread and storing it in an airtight container in the fridge. In separate containers place the crackers and bread and the vegetables.
Top tips:
This would make for a wonderful starter on Christmas day and through the holiday season.
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Cowboy Cob Loaf
A large cob loaf filled with a creamy, cheesy dip made with sun-dried tomatoes, corn and bacon. Served with freshly cut vegetables and lightly toasted bread.
Ingredients
- 1 medium cob loaf
- 1 onion, finely chopped
- 500g streaky bacon, chopped
- 50g sun-dried tomatoes, finely chopped
- 420g can corn kernels, drained
- 125g sour cream
- 250g cream cheese
- 1 onion soup sachet, 35g
- 1 cup milk
- 100g mozzarella, grated
- 2 spring onions
- 1 Tbsp chipotle sauce, optional
TO SERVE
- Raw vegetables, sliced to serve
- Crackers, optional
Instructions
- Cob loaf: Preheat the oven to 170°C fan bake.
- Cut the top off the cob loaf and gently remove the inside of the bread. Cut the filling into 2cm strips then place on a lined tray with the cob loaf.
- Bake in the oven for 10 minutes while you make the dip.
- Dip: Place a large non-stick frying pan over a medium-low heat. Add the onion and bacon and sauté together until the bacon just starts to brown.
- Add the sun-dried tomatoes and corn to the pan, fry for a couple of minutes.
- Reduce the heat, add the sour cream, cream cheese, onion soup sachet and milk. Mix, stirring until the cream cheese has melted and everything is combined.
- Finally, add the mozzarella, spring onion and optional chipotle sauce. Mix to combine and take off the heat.
- Assemble: Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and serve with vegetables and the pieces of baked bread on the side.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 458Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 92mgSodium: 1390mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 24g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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