Cob Loaf Dip by Kate

Cob Loaf Dip

Cooking set up: Induction
Category: Snacks
The chef rates this meal: ⭐⭐⭐⭐⭐

Why this recipe works

The Adventure-Q transforms a classic cob loaf dip into the perfect campfire-style snack. Cooking the cob loaf under the dome lid gently heats the creamy filling while allowing the bread to become golden and crispy. Using a trivet prevents the base from burning, creating an evenly cooked cob that’s ideal for sharing.

Kate’s notes

I didn’t have any French onion soup mix, so I made my own substitute using pantry ingredients and only used half of the mixture. It worked beautifully and is a handy recipe to keep on hand.

Homemade French Onion Soup Mix

• ½ cup dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon celery salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon turmeric
• 2 tablespoons Vegeta seasoning

Mix all ingredients together and use as needed.

Time

Preparation: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes

Ingredients

Serves 8–10

• 120g spinach, chopped
• 240g cream cheese, softened
• 250g sour cream
• 6 rashers bacon, cooked and diced
• 4 spring onions, finely sliced
• 2 cups grated cheese (cheddar, tasty, Colby or a combination)
• 1 cob loaf
• 1 packet French onion soup mix (or homemade substitute)
• Extra bread pieces for dipping
• Cooking oil spray

Taste test notes

The creamy cheese filling is rich, savoury and packed with flavour from the bacon, spinach and spring onions. The cob loaf becomes beautifully crisp on the outside while remaining soft inside, making it the perfect centrepiece for sharing with family and friends.

Method

1. Bring the cream cheese to room temperature for approximately 1 hour.
2. Grate the cheese, chop the spinach, finely slice the spring onions, and cook and dice the bacon.
3. In a large bowl, combine the cream cheese, sour cream, grated cheese, spinach, bacon, spring onions and French onion soup mix until well combined.
4. Slice the top from the cob loaf and carefully scoop out the centre, leaving a sturdy shell.
5. Fill the cob loaf with the cream cheese mixture and replace the lid.
6. Lightly spray the outside of the cob loaf with cooking oil and wrap it loosely in foil.
7. Place a trivet into the base of the Daymo Adventure-Q and sit the cob loaf on top. Starting from a cold pan allows the loaf to heat gently and evenly.
8. Cover with the dome lid, close the vent and cook over medium-high heat for approximately 30 minutes.
9. Fold back the foil to expose the top of the cob loaf.
10. Lightly spray the extra bread pieces with oil and place them into the Adventure-Q around the cob loaf.
11. Replace the dome lid and continue cooking for another 20 minutes with the vent closed.
12. If you’d like an even crispier lid, place it directly onto the cooking surface for a few minutes before serving.

Enjoy!

Anything the chef would change for next time?

I’d skip wrapping the cob loaf in foil to help the crust become crispier. I’d also lightly toast the lid before placing it back on the loaf. A larger cob loaf will fit in the Adventure-Q but may need a little extra cooking time to heat through completely.

Submitted by: Kate, East Maitland, NSW

From the Daymo community

This is what Daymo is about. Real people cooking real food in real places. No complicated gear, just simple, great meals made for adventure.

Cooked with the Daymo Adventure-Q. One cooker, endless adventures.