Mum’s Cheese And Bacon Cob Loaf Dip Recipe

Yup. It’s the one you’ve all been waiting for. That good, good cheese and bacon cob loaf dip recipe. Enjoy…

Fair warning, the actual recipe for this is touchy at best, because my mum pretty much sent me this photo of this piece of paper and said “good luck”…

It took a bit of experimentation but I tweaked mum’s recipe slightly and made the ultimate cheese and bacon cob loaf dip recipe. The amount of this cheesy, gooey shit that I’ve eaten over the past few years, I swear I’m like 80% cob now.

Yeah. It’s an addiction.

So, you can take my mum’s recipe and run with it, otherwise here is my slightly updated version that’s almost as undecipherable because I still don’t know exactly how much “a small tin” means. I just kind of wing it, and you should too! The art of making a cob is not something you can simply “follow a recipe” for. It comes from the heart, the soul and the unabating desire to scoff down something that will inevitably lead to clogged arteries in your waning years. Oh well. It tastes fucking delicious and that’s good enough for me.

This is my friend Sam. She loves a good cob.

Here’s what you need to do…

Buy:

1 cob loaf – I once bought everything except this vital ingredient so it’s right at the top of the list so you can avoid doing the same dumb thing.

1 brown onion.

Literally as much bacon as you want – I find that like, 8 rashers is a pretty good number and definitely not overkill at all.

Creamed corn – just go with whatever sized tin your grocery store stocks. I can usually find a medium sized tin in the tinned vegetable aisle next to the beetroots.

Cream cheese – the Philadelphia packs work well. Just grab two of the ones that are in the silver cardboard packaging. You’ll know them when you see them.

Sour cream – you want a little less sour cream than cream cheese. That’s literally how I decide how much sour cream to buy. This is a hard recipe to fuck up so just go with your gut.

Cheese (grated). Mozzarella, gouda or just good ol’ tasty. Whatever floats your goat.

Make:

Now, you’ve got everything you need. Here’s the run sheet on making this bad boy.

First things first – don’t put your cold ingredients into the fridge while you’re prepping. Take them out and let them soften up a little, especially the cream cheese. It’s a proper bitch to mix if it’s cold and solid.

Preheat your oven to a “medium” temperature which apparently is like, 180 degrees?? Feel free to crank it up a little to 200 or so if you’re in a hurry though. Anywhere between 180-200 is a good margin.

Chop your bacon and your onion up into small pieces. Slice em’. Dice ’em. Do your worst. Fry them up together in a pan with a little oil. Set them aside.

Hollow out your cob loaf. Try to get as close to the crust as possible without poking a hole in it. Get in there with your hands. If you’re going to eviscerate a loaf of bread you may as well do it the old fashioned way. Save the bits of bread you pull out and break them up into smaller pieces (you’ll use these to dip into the gooey goodness once it’s cooked).

Mix up the cold ingredients (cream cheese, creamed corn, sour cream, a handful of shredded cheese). Add the bacon and onion to the mix. Stir well. Pop your loaf onto a baking tray in preparation of the baking.

Now, dump that cheesy, bacony mixture into the hollowed out bread bowl, sprinkle some cheese on top and you’ve got yourself a fucking cob, my dude.

This is a pre-baked cob. This is joy.

Pop the lid back on top of the cob loaf. Lay the cob’s bready insides that you previously yanked out onto the baking tray, around the bread. That’s actually pretty fucking horrific if you’re the cob, come to think of it. You’ve been hollowed out and filled with a weird substance. Then, surrounded by your insides, you’re left to bake in an oven. Huh. Cobs have it tough.

Anyway, pop a little oil on the bits of bread if you want them to crisp up (you know you do). Send it into the oven to cook for like 45-60mins. Give it a bit of a stir at the 30min mark. Take it out. Cob.

Eat:

The best way to demolish this cob is simply by itself, on the couch, binge watching a TV series. That’s my cob dream. You can, however, share it with friends, if you so desire. It’s always welcome at a gatho. You can be “the cob guy”. It’s one of the highest honours in the friendship game.

If you’re worried about running out of bread bits to dip, pair it with some Chicken Crimpys which are THE BEST Shapes (don’t try to change my mind).

Anyway, here’s some cob pics to get your mouth watering. Just look at these delicious bastards.

Feel free to share your own cob dip recipes in the comments! I’m always on the hunt for more cobs to add to my repertoire 🙂

Kates

3 thoughts on “Mum’s Cheese And Bacon Cob Loaf Dip Recipe

Add yours

  1. Yes! The secret is out. Here’s the recipe for my mum’s spinach cob dip recipe that I grew up with:

    600g sour cream
    1 packet of frozen spinach
    1 packet of French onion soup mix

    1. Let the spinach defrost for a while, then squeeze out the excess liquid.
    2. Add sour cream and French onion soup mix to the spinach then mix.
    3. Enjoy.

    Liked by 1 person

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