Preparation:

1: Prepare the cob loaf

Preheat your oven to 180°C (160°C fan-forced).

Using a serrated knife, carefully slice the top off the cob loaf (about 2–3 cm thick). Set the lid aside.

Scoop out the soft bread inside the loaf, tearing it into bite-sized chunks. Reserve these pieces for serving. Be careful not to cut through the base or sides—you want a thick enough wall to hold the dip.

2: Make the creamy filling

In a large bowl, beat the softened cream cheese until smooth. Add the sour cream and mix until combined.

Stir in the grated cheddar cheese, French onion soup mix (or onion powder + dried onion flakes), and chopped chives or spring onion.

If using optional add-ins, fold through the wilted spinach, cooked bacon bits, and/or minced garlic for extra flavour.

Taste and season with a little salt and pepper if needed.

3: Assemble the cob dip

Spoon the creamy dip mixture into the hollowed-out cob loaf, filling it generously to the top.

Replace the lid loosely on top.

4: Bake

Place the filled cob loaf on a large baking tray lined with baking paper. Scatter the reserved bread chunks around the cob.

Bake for 20 minutes with the lid on to allow the filling to warm through.

Remove the lid and bake for another 10–15 minutes or until the filling is hot and bubbling, and the bread pieces are golden and toasted.

5: Serve

Transfer the cob loaf to a serving platter or board. Surround it with the toasted bread chunks, extra crackers, and vegetable sticks if desired.

Serve immediately while piping hot and gooey—ready for everyone to dig in!