WARM CHEESE AND BACON COB LOAF DIP
Warm Cheese and Bacon Cob Loaf Dip
- Cooking Time: 1 hour
- Servings: Lots
- Preparation Time: 10-15 minutes
- 500g (17oz) Cream Cheese
- 300g (10oz) Cottage Cheese
- 200g (7oz) Tasty Cheddar Cheese, grated
- 2-4 Spring Onions (scallions/green onions)
- 200g (7oz) Bacon, chopped
- 7-8" Round Crusty Cob Loaf
Pre-heat oven to 180oC.
Cut the top off of the bread and scoop out the bread. Leaving about a 1/2 inch crust - so you now have a bowl made of bread.
In a large mixing bowl beat the cream cheese until softened and smooth.
Beat in the cottage cheese, tasty cheddar cheese, bacon (there is no need to cook the bacon first) and onion until well combined.
Spoon the cheese mixture into the bread 'bowl' until completely full.
Put the top of the bread back on, wrap the loaf in foil and place in the oven for one hour.
Meanwhile break the bread insides into bite size peices and lay on a baking tray.
After the dip has been in the oven for 40-45 minutes put the tray of bread in the oven to crispen the bread bits.
Serve the warmed dip in its bread bowl on a platter with the crisp bread around the edges. When that runs out you then start to eat the crusty bowl!!!
It doesn't have to be exact and you can vary the flavours... Tuna and Corn, Currypowder and boiled egg... let your imagination go wild!!!
I have converted the weight to ounces for those who don't use grams.