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Bacon, basil and spinach cob loaf dip
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Irresistible bacon, basil, and spinach dip in a cob loaf - ideal for effortless hosting.
Ingredients:
  • 18.20 gm Australian extra virgin olive oil (see note)
  • 2 red onions, thinly sliced
  • 175g shortcut bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 175g baby spinach
  • 1 x 22cm cob loaf
  • 250g block cream cheese, softened
  • 400ml tub sour cream
  • 125.00 ml shredded fresh basil leaves
  • 250.00 ml grated mozzarella
Instructions:
  • Preheat your oven to 180C/160C fan-forced and prepare a large baking tray lined with baking paper.
  • Heat oil in a large frying pan over medium heat. Sauté onion for 10 minutes until golden and softened. Transfer to a heatproof bowl. Cook bacon in the same pan for 5 minutes until browned, then add garlic and cook for 1 minute until fragrant. Toss in spinach leaves and cook for 2 minutes until wilted. Add to the onion mixture and allow to cool.
  • Cut off the top of the loaf to form a lid, leaving a 1.5cm edge. Scoop out the center of the loaf and roughly chop the bread.
  • In a bowl, mix cream cheese, sour cream, basil, and mozzarella. Add this to the onion mixture. Season with salt and pepper. Stir well. Spoon the mixture into the loaf and top with the lid. Place the loaf on the prepared tray and surround it with a single layer of chopped bread.
  • Bake for 20 minutes until beautifully golden. Serve and enjoy!

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