Cobb Loaf

Course : Breads
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
Cobb Loaf: warm savoury dip with bread dippers, this fantastic tasting, easy to make finger food is always a huge hit at barbeques or when entertaining.


1 loaf Cobb Loaf or normal Bread Loaf, unsliced
250 grams Philly (cream) cheese
1 cup grated tasty cheese
1 cup cream
1/2 package French Onion soup mix
1 can asparagus cuts, drained well
5 small shallots chopped
4 slices bacon rashers diced and fried lightly in microwave

Preparation / Directions:

Preheat oven to moderately hot (180c). Cut the top off the bread loaf to make a "lid" and scoop out the bread inside to form a "casserole dish". Leave 3/4 inch thick base and thick enough sides to retain the loaf shape. Cut the scooped out bread into finger size dipping pieces and spread onto a baking tray. Bake until golden and crispy. Beat the cream cheese and cream with beaters or in processor until smooth, then add remaining ingredients and mix well. Pour mixture into hollowed bread loaf, place "lid" on and bake for 40 minutes, or until dip is heated through. Serve loaf with dipping fingers. If more fingers are required than what is scooped out, cut some slices of regular bread up and bake as per recipe.


Nutritional Information:

Reduce fat by using low fat cheese, light cream and light cream cheese. Trim fat of bacon rashers.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes