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A bread bowl filled with melted cheese, bacon, and herbs.

Cheese and Bacon Cob Loaf Dip Recipe

Author: Jessica Haggard
Cheese and bacon cob loaf. Doesn’t the name alone make your mouth water? And yes, it’s as delicious as it sounds! And with all this cheesy goodness, It’s hard to believe how easy it is to make. Simply hollow out a cob loaf, mix up the creamy filling, bake, and you’re done. Truly a must-try for your next party!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 10 servings
Calories 301 kcal

Ingredients
 
 

  • 1 loaf cob bread
  • 8 ounces cream cheese softened
  • 8 ounces sour cream
  • 1 cup shredded mozzarella cheese divided
  • ½ teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 8 ounces bacon cooked and chopped
  • ½ cup green onions finely chopped

Instructions
 

  • Preheat the oven to 400 °F.
  • Use a serrated bread knife to cut off the top 1 inch or so of the bread loaf. Scoop out the soft bread inside. Cut the top and inside into bite-sized pieces. Set these all aside to serve later.
  • Combine the cream cheese, sour cream, shredded mozzarella cheese, and garlic powder in a heat-safe bowl. Fold in bacon and green onion, reserving some for garnish.
  • Microwave this on high for 3 minutes, or heat slowly while stirring frequently in a small saucepan over medium heat until warm.
  • Place the bread bowl on a baking sheet and pour the dip into it. Top with the cheddar cheese and bacon and onion garnish. Bake for 10 minutes until the cheese is melted. Serve warm.

Video

Notes

  • Cut the soft bread inside and bread top into 2-inch cubes or sticks; serve for dipping. You can also arrange these pieces around the bread while it bakes so they dry out a little and get crunchy. 
  • This is optional, but you can add Ritz cracker pieces, panko breadcrumbs, or grated parmesan on top of the dip before baking to stop the surface from drying out. The added crunch is a bonus!
  • Serve the cob loaf on a wooden board surrounded by fresh veggies, crackers, or additional bread pieces for dipping. For added fun, use little round loaves for individual mini cob loaf dips.
  • After baking, allow the cob loaf to cool for a few minutes before slicing. This resting period helps the filling settle and makes it easier to serve.
Serve: Cheese and bacon cob loaf is a delicious, stand-alone appetizer, but you can serve it with an array of crackers, fresh vegetables, corn chips, breadsticks, or any bread of your choice. Complement it with your favorite dipping sauces, or enjoy with a serving of fresh green salad.
Store: Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven. Do not freeze. You can also make the dip up to 2 days in advance and store in the fridge. When ready to use, reheat in the microwave or on the stove until heated through. Pour the warmed dip into a prepared cob loaf and bake until the bread is crunchy.

Nutrition

Calories: 301kcalCarbohydrates: 4gProtein: 10gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 71mgSodium: 374mgPotassium: 136mgFiber: 0.1gSugar: 2gVitamin A: 693IUVitamin C: 1mgCalcium: 186mgIron: 0.3mg
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