If you are looking for a delicious dip to entertain guests with on New Year’s Eve – then look no further. This cobb loaf is easy to prepare and can partially be made ahead of time which is a bonus if you have a busy night ahead. I usually like to make the dip part earlier in the day and leave it sit in the fridge until it is time to crack the champagne. Then I’ll heat the mixture, place it in the cobb and crisp up the bread.
There are many variations to the cobb loaf (and I have tried a few) but I really like this one and so does everyone who tries it. We have family staying with us at the moment and this New Years Eve we have decided not to cook a meal and just have a whole lot of nibbles for dinner including Mexican layered dip, bruschetta, sausage rolls, baked spinach dip, crackers with cheeses and of course… hot cobb loaf.
It goes perfect with a cold beer or glass of champagne (for the adults)…so from me to you – HAPPY NEW YEAR! Thanks very much for your support this year of my little food page called ‘Simple Home Cook’ and I hope to see you again in 2016 for lots more recipes.
I wish you all a happy 2016.
Amanda (Simple Home Cook)
Hot Cob Loaf
- 150g bacon
- 250g cream cheese
- 300g sour cream
- 1 cup grated cheese
- 2 shallots, finely sliced
- 1 cup creamed corn
- 1 cobb loaf
1. In a large microwave safe bowl, add bacon. Cover & microwave on high for 4 mins.
2. Add cream cheese, sour cream, grated cheese, shallots & creamed corn. Mix well. If making ahead, cover & refrigerate until required.
3. Preheat oven to 200 degrees C.
4. Microwave the cheese mixture, covered on high for 8 mins or until the mixture is hot.
5. In the meantime, cut the top off the cobb and hollow out the inside, leaving around 2cm thickness inside the cob. Place the hollow cobb with the left over pieces of bread on a baking tray.
6. Pour the cheese mixture into the cobb and bake, uncovered for 15 mins or until the bread is crunchy & the mixture is browning on top.
7. Serve whilst hot.