Bacon and Cheese Cob Loaf

Bacon and Cheese Cob Loaf


Servings 10
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.5 based on 197 ratings.


  • 1 Cob Loaf
  • 250 grams Bacon Rashes
  • 250 g Cream Cheese
  • 3 Spring Onions, Finely Chopped
  • 2 cups Aged Cheddar Cheese grated
  • 300 millilitres Sour Cream

Nutrition Information

Qty per
7068g serve
Qty per
Energy 322646cal 4565cal
Protein 12.7g 0.2g
Fat (total) 7034g 100g
 - saturated 1387g 20g
Carbohydrate 0.72g 0.01g
 - sugars 0.32g 0g
Dietary Fibre 0g 0g
Sodium 316mg 4mg

Nutritional information does not include the following ingredients: Cob Loaf, Bacon Rashes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Bacon and Cheese Cob Loaf is always a big hit at barbecues and parties, and sooo soooooo easy to prepare!

One of the original (and personally I think the best) of the Cob Loaf Dips.  You can grab cob loaves from your local Supermarket bakery – make sure you grab one that is a good shape and doesn’t have any flaws in the side – as the cob loaf needs to be able to support all the delicious cheesy goodness inside.



  1. Preheat oven to 180 degrees.

  2. Cut off the top of the cob loaf and set aside.

  3. Pull out the soft bread inside and place on a baking tray with the empty cob loaf.

  4. Bake until golden brown.

  5. Mix the cream cheese with the sour cream and beat until smooth.

  6. Mix in the bacon, spring onions and cheese.

  7. Spoon the mixture into the cob loaf, cover in aluminium foil and bake for an hour.

  8. Bacon and Cheese Cob Loaf is not suitable to freeze.

  9. Serve warm.

Bacon and Cheese Cob Loaf

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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