Pizza Cob Loaf

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A large cob loaf filled with a pizza-flavoured dip made from cream cheese, sour cream, mozzarella, onion soup mix, salami, olives and spring onions. Serve with veggie sticks and crackers.

A birds eye view shot of pizza cob loaf assemebled on a round platter with crackers, raw vegetables and toasted bread for dipping.

Another epic cob loaf to add to my collection. This time I wanted to try out a Pizza Cob Loaf! Made with the same delicious base as my Spinach Cob Loaf and Cowboy Cob Loaf, this version is packed full with my favourite pizza toppings. Feel free to customise these to suit your tastes.

This is a great recipe to share at a party. For tips on how to prepare this to take to a friend's house, check out the FAQs below.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Pizza Cob Loaf

Ingredient notes:

The ingredients to make pizza cob loaf on a grey bench top.

Cob loaf: A cob loaf is a large, round loaf of white bread. Once you pull the centre out, it's a perfect vessel for serving dip in. Plus, the insides are great for dipping!
Cheese: I like the stringy factor of mozzarella. As always, feel free to use your favourite cheese.
Onion soup mix: Any brand of onion soup mix will work in this recipe.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

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.

a cob loaf with pieces of bread on a tray in the oven.

Place the sour cream and cream cheese in a saucepan over a low heat. Cook while stirring until melted and combined. Add the onion soup sachet and mozzarella, mix to combine. Add the olives, salami and spring onion to the pan, but reserve a few of each for the garnish.

All of the ingredients for the pizza cob mixture in a small pot before being combined together.

Stir everything together, season well with salt and pepper then remove from the heat. Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and garnish with the salami, olives and spring onions.

A close up shot of the combined mixture being poured into the hollowed out cob for the pizza cob loaf.

Serve warm with vegetables, crackers and the pieces of baked bread on the side.

A close up shot of a hand scooping out the mixture with a toasted peice of bread from the pizza cob loaf.

Recipe FAQs:

Could the dip be made in advance?

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.

I want to take this Cob Loaf to a friend's house, what's the best way?

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:

Cob loaf is best eaten on the day it is made.

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Yield: Serves 10 as a starter

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A retro and fun cob loaf dip made from sour cream, cream cheese, onion soup mix and mozzarella combined with your favourite pizza toppings. Serve with sliced veggies.

Ingredients

1 medium cob loaf
250g sour cream
250g cream cheese
1 onion soup sachet, 35g
120g mozzarella, grated
50g black olives, sliced
150g mini salami sticks, thinly sliced
1 spring onion, finely sliced

TO SERVE

Raw vegetables, sliced to serve
Crackers, optional

Instructions

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.
Place the sour cream and cream cheese in a saucepan over a low heat. Cook while stirring until melted and combined.
Add the onion soup sachet and mozzarella, mix to combine. Add the olives, salami and spring onion to the pan, but reserve a few of each for the garnish.
Stir everything together, season well with salt and pepper then remove from the heat.
Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and garnish with the salami, olives and spring onions.
Serve warm with vegetables, crackers and the pieces of baked bread on the side.

Notes

This dip 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.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 750mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 9g

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