- Cob loaf – 500g
- Olive oil – 2tbsp.
- Brown onion (fine sliced) – 1
Götzinger American Rindless Bacon (sliced into small pieces) – 400g
- Cream cheese block (softened) – 250g
- Thickened cream – 2/3 cup
- Sour cream – 2/3 cup
- Tasty cheese (grated) – 2 cups
- Fresh chives (finely chopped) – 10g
Fresh jalapeños (finely sliced and seeds removed for less heat) – 2
- Smoked paprika – 1tbsp.
- Cracked black pepper – to season
- Crusty baguette (cut into 2cm thick slices) - 1
Heat the oven to 180°.
- Slice off a lid, about 2inches off the top of the cob loaf. And gently remove the soft center of the loaf leaving about an inch thick crust bread bowl. Tear or slice the extra bread into cubes and set aside.
- Heat a large frying pan and add 1tb sp. olive oil. Shortly after add the onion and half the amount of the sliced bacon. Stir while cooking for a few minutes until the onions are soft and translucent and the bacon is crispy. Then remove from the heat.
- In a large mixing bowl, combine the bacon and onion mix with cream cheese, cream, 1.5 cups of tasty cheese, 5g of chives, half the jalapeños, and the smoked paprika, and season with cracked black pepper.
- Heat up another pan and cook the rest of the bacon until crispy, then set aside.
- Scoop the cheesy mixture into the loaf and gently press down to ensure no air pockets at the bottom.
- Mix the remaining grated cheese, sliced jalapeños, and crispy bacon and then scatter over the top of the dip.
- Shift the cob loaf onto a lined tray and bake in the oven for 20 - 30 minutes.
- On a second lined tray scatter the bread filling and extra baguette slices and drizzle with leftover olive oil. Bake in the oven for 5-10 minutes until golden brown.
- Remove both the cob loaf and the toasted bread from the oven. Scatter the remaining chives over the cob loaf and serve.