Bacon & Cheese Cob by Joann

2-3 rashers chopped bacon.
4 shallots chopped
1 Pkt philli cheese
1 Pkt kraft cheddar cheese
1 cup grated tasty cheese
1 cup cream

Cook bacon and shallots. Chop cheeses and add and stir until melted.
Stir through cream. Hollow out bread cob and keep hunks of bread from inside. Pour in bacon mixture and cook on 180 for about 20 mins. I toast the bread hunks and usually a chopped up French stick to for dipping.

I haven't made this one but I know it's popular when people are out.
Joann

Spinach Cob Dip by Beck

1 packet Frozen Spinach - cook and squeeze out extra moisture. Cool
1 small container Sour cream
1 cup mayonnaise
1 packet dried spring vegetable soup
1 finely chopped onion
1 cob loaf

Mix all together in a bowl and leave for about three hours. It will not be thick to begin with but vegetable soup will swell and thicken it.

We always buy extra bread rolls to break up and heat until crispy in the oven as well (heat up cob loaf too (before putting in the dip)

This one tastes even better the next day after being in the fridge. :-)

Beck