This yummy creamy cob loaf also goes well with some fresh vegetable sticks on the side. Once the dip has been eaten, it’s time for the best part – the cob case.
Ingredients
Method
Preheat oven to moderate, 180° C.
Line an oven tray with baking paper. Cut 4cm from top one cob loaf to form lid. Scoop bread from centre, leaving 1.5cm edge. Tear bread into pieces. Bake 4-5 mins until golden.
Meanwhile, in a frying pan heat 1 tbsp extra-virgin olive oil on medium. Saute 250g thinly sliced streaky bacon 5 mins until crisp. Drain. In a large bowl, combine 250g softened cream cheese, 300g tub sour cream and ¾ cup grated pizza cheese.
Stir ¾ of the bacon, 400g can creamed corn and 1 bunch chopped chives through. Season.
Spoon dip into cob. Wrap in foil. Bake 35 mins. Remove foil. Top with reserved bacon. Bake 5 mins.
Serve topped with chargrilled corn and extra snipped chives.
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