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Close up of THermomix Bacon and Cheese Cob Loaf, piece of bread sticking out the top.
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Thermomix Bacon and Cheese Cob Loaf Recipe

Our famous Thermomix Bacon and Cheese Cob Loaf Recipe is always a favourite with family and friends.
Course Sides
Cuisine Australian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 565kcal
Author Lucy & Lauren
Cost $15

Equipment

  • 1 x Baking Tray

Ingredients

  • 275 grams cream cheese softened
  • 170 grams cream
  • 180 grams sour cream
  • 100 grams Mozzarella Cheese cut into 3cm cubes
  • 70 grams Cheddar Cheese cut into 3cm cubes
  • 2 spring onions
  • 100 grams short cut bacon
  • salt and pepper to taste
  • 1 Cob Loaf

Instructions

  • Line a tray with baking paper and preheat your oven to 190 degrees celsius (fan-forced).
  • Place the cheese into Thermomix bowl and mix for 8 seconds, Speed 8 to grate. Set aside until needed.
  • Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
  • Place the bacon and spring onions into your Thermomix bowl and chop for 3 seconds on speed 6.
  • Add 20g of olive oil and cook for 3 minutes, 100 degrees, Speed 1 REVERSE.
  • Add the cream cheese, cream, sour cream, grated cheeses, along with salt and pepper and combine for 20 seconds on Speed 3 REVERSE.
  • Spoon the dip mixture into the hollowed Cob Loaf and put the lid back on. Cover the top of the Cobb Loaf with foil and place it onto the prepared baking tray and into the oven to bake for 40 minutes.
  • After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes or until the bread pieces turn golden brown.
  • Serve immediately.

Notes

We recommend using short cut bacon for this recipe.
We also use a mixture of mozzarella and cheddar cheese, however you can use one or the other if you prefer.
The Bacon and Cheese dip can be made up to a day in advance, simply store in an airtight container in the fridge and sit at room temperature for 30 minutes before adding to the hollowed out cob loaf.
To speed up the cooking process, the bacon and cheese dip can be placed into a microwave safe bowl and heated.
This recipe is best enjoyed immediately, leftovers can be stored in the fridge for up to two days and then reheated in the oven/air fryer.
This recipe is not freezer friendly.

Nutrition

Calories: 565kcal | Carbohydrates: 6g | Protein: 11g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 137mg | Sodium: 368mg | Potassium: 158mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1488IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 0.3mg