Ingredients
Cobb Loaf
- 1 cobb Loaf
- 1 extra loaf for dipping
filling
- 2 small onions peeled and halved
- 3 cloves of garlic peeled
- 1 small bunch of parsley washed
- 500 grams bacon, i use shortcut rough chop
- 20 grams olive oil
- 2 tsp paprika
- 1/4 tsp black pepper
- 100-200 grams finely chopped frozen spinach (defrosted), excess liquid squeezed out
- 500 grams Full Fat philly Cream cheese, chopped into 1/8ths
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If making your cobb loaf and extra bread, make this first so it has time too completely cool.
I cut the top off My cobb once it is cooked and cooled and remove the bread filling in large chunks I then place the chunks in dipping size pieces into a zip lock to stay fresh, I also chop my extra loaf up the same and also put this in a bag Keep the “lid” to place back on when baking the cobb! Set cobb aside
- Pre heat oven to 180’
- Line a baking tray
- Place onion and garlic into thermomix place on lid and chop 2-4 seconds speed 6
- Add bacon and replace lid and chop for 1 second speed 4-5
- Check and give it a stir and then repeat it’s important not to over process or the bacon will be too small – if you’re worried hand chop it
- Add 20G of olive oil and cook for 8 minutes Varoma Reverse Speed soft with MC OFF
- Add paprika pepper and spinach and cook for 8 minutes 100’ reverse speed soft with mc OFF
- Add philly and give a quick mix 3-6 seconds reverse speed 4-5
- Cook 2 minutes varoma reverse speed soft
- Check all the cream cheese has melted into bacon mix
- Pour into empty cobb leaving just a little space about 1/2cm from the top for the lid and to stop it spilling over place
- Place “lid on top and put onto a lined baking tray bake in the oven until it is hot and slightly thickened (about 20 minutes usually)
- Serve immediately with bread for dipping!!!
- Watch everyone fight for the Lid! As you run out of dip break apart and eat the cobb!
Cobb Loaf
Filling
Tip
if making the Cobb and bread the day before - try toasting these when you bake the full cobb loaf - they will be crunchy and no one will know they were not fresh 
you could make the dip the day before store in the fridge and reheat before popping into the cobb and into the oven.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yummy, wasnt sure when to add parsley but turned out fine. Would try again without bacon. Used fresh spinach.
When do I add parsley?
Amazing. Best cobb dip I've ever tasted. I made a half batch as per previous comments and ended up needing to make more- It wasn't quite enough for a big cobb- so I'd keep quantities as they are for next time.
Super fantastically yummy thermon makes it easier
This was very yummy thanks
This was my first cobb dip as it's usually my friends that make it so it was great!
I reserved maybe 1/2 the mix for the freezer as there was so much so hoping it freezes well for next time. I also added chopped water chestnuts when mixing in the cheese to give a nice texture, mmmmmmm.
Realised when I looked in the fridge (after I had put the cobb in the oven) I forgot to add the parsely as it wasn't in the instructions lol!! Had adusted the seasoning but didn't remember the herbs! Oops!
But it was such a hit that only a handful was left after 4 adults & few mouthfuls from the kids had finished with it, impressive!! Thanks heaps for the recipe
This was really nice! I've been wanting to make one for ages. I made a half batch of the filling as an afternoon snack and it all went! Thanks for sharing
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