Jalapeno Popper Cob Loaf

This Jalapeno Popper Cob Loaf, made with cream cheese, bacon, jalapeños, sour cream, cream, grated cheese and Tabasco is rich, creamy, and packed with flavour in every mouthful!

Baked until gooey and warm, this crowd-pleasing dip takes just 5 minutes to prepare!

Creamy, savoury, and cheesy, with a kick of spice: this jalapeño popper cob loaf is packed with big, bold flavours.

This recipe combines two of my popular recipes, the jalapeño popper cheese ball and my cheese and bacon cob loaf, to create a baked jalapeño dip with crunchy golden bread, perfect for dipping in!

Like my classic spinach cob loaf dip, this cheesy jalapeño dip is the perfect party food, serve it alongside other classic party favourites such as sausage rolls, mini quiches and bacon and cheese rolls.

Why You’re Going To Love This Recipe

Quick and easy recipe – this Jalapeno Popper Cob Loaf takes just 5 minutes to prepare, then bake in the oven for 30 minutes.
Perfect party food – a cob loaf dip is guaranteed to take centre stage on any party food table!
Feeds a crowd – with its rich and creamy filling and crunchy bread pieces, this dip feeds a LOT of people!
Versatile – this dip can also be served as an appetiser or main light meal!
Conventional and Thermomix – both methods are written in the recipe card at the end of the post.

What You Need

You only need a handful of basic ingredients to make this flavour-packed Jalapeño Popper Cob Loaf dip!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Olive oil – to fry the bacon in.
Bacon – diced middle bacon, or buy ready chopped / diced bacon.
Cream cheese – softened to room temperature. You can use either full fat cream cheese or light cream cheese. I like to use Philadelphia block cream cheese.
Sour cream – use full fat or light sour cream.
Cream – thickened cream. As with the sour cream and cream cheese, you can use your preference of either full fat or light cream.
Cheese – I like to use a mixture of grated cheddar and mozzarella cheeses, or Mexican mix grated cheese.
Jalapeño peppers – use fresh jalapeños, remove the seeds and finely dice.
Tabasco sauce – to taste. This hot sauce adds a great kick to the dip!
Cob loaf – use a large cob loaf, weighing approximately 450g / 1 lb.

Equipment Required

Sharp serrated knife – for cutting the top off the cob loaf to make the ‘lid.’
Baking tray – to bake the cob loaf on.
Large bowl or Thermomix – to mix the jalapeño dip.
Oven – I use a fan-forced oven. If you use a conventional oven, just increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

This cob loaf jalapeño popper dip could not be easier to make! Just mix, fill and bake!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Preheat the oven to 180 degrees celsius (fan-forced).

Step 1 – Prepare The Cob Loaf

Using a serrated knife, cut the top off the cob loaf (approximately 5 cm / 2 inches). The top then becomes the ‘lid’.

Scoop out pieces of the inside of the loaf until it is completely hollowed out.

Place the hollowed cob loaf onto a flat baking tray. Place the torn bread pieces around the cob loaf.

Step 2 – Make The Filling

Heat the oil in a frying pan over medium/high heat. Cook the bacon until crispy. Place onto paper towel to remove any excess oil.

Place the cream cheese, sour cream, cream, grated cheeses, jalapeños, Tabasco sauce and cooked bacon into a large bowl.

Mix all to combine.

Step 3 – Bake

Spoon the mixture into the hollowed loaf. Place the ‘lid’ on top.

Bake for 30 minutes or until the creamy dip is warm and gooey, and the bread pieces are crunchy.

TIP: Stir the creamy dip every 10 minutes for even warming.

TIP: If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.

Step 4 – Serve

Serve jalapeño popper cob loaf immediately by dipping the bread pieces into the warm creamy dip.

Expert Tips

If you don’t have time to wait for the cream cheese to soften to room temperature – place it in the microwave for 30-60 seconds or until slightly softened. Cream cheese softened to room temperature helps to avoid any lumps.
Fresh jalapeño peppers – for the best taste and crunch, use fresh jalapeños rather than jarred, if possible.
Add as much or as little Tabasco sauce depending on how much heat you like.Try adding a few shakes, taste test, and then decide if you want more.
For a healthier low fat version – choose light cream cheese, sour cream and cream.
Stir the creamy dip every 10 minutes while baking – for more even warming.
If the bread pieces are cooked and the dip is still warming – remove the bread pieces from the tray and set aside while the dip continues to cook.
Jalapeño Popper Cob loaf is best served immediately after baking.

FAQs

Can I reheat leftover cob loaf dip?

Absolutely! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven.

Can I make this jalapeño cob loaf ahead?

Yes! Make the jalapeño popper dip and store in the fridge for up to 2 days. Reheat dip in the microwave for 1-2 minutes or until heated through before pouring the warmed dip into the cob loaf. Bake until the bread is crunchy.

What else can I serve this cob loaf dip with?

You can also serve this dip with crackers, tortilla chips, or vegetable sticks.

Can I make this jalapeño dip vegetarian?

Absolutely! Simply leave out the bacon.

For more party food recipes that are always popular like this Jalapeno Popper Cob Loaf, check out these other easy recipes:

FLAVOUR PACKED Jalapeno Popper Cob Loaf made with cream cheese, bacon, jalapenos, sour cream, cream, grated cheese and Tabasco… baked until gooey and warm!

Course: Appetizer, Snacks
Cuisine: American, Australian recipe, Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 20 serves
Calories: 170kcal

Ingredients

1 tbs olive oil
250 g bacon diced
250 g cream cheese softened to room temperature
120 g (½ cup) sour cream
180 g (¾ cup) cream
120 g (1 ½ cups) cheddar and mozzarella cheeses grated (or Mexican mix grated cheese)
2-3 jalapeno peppers fresh, seeds removed and finely diced
Tabasco sauce to taste (see notes)
1 cob loaf large, approximately 450g

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Instructions

Preheat the oven to 180 degrees celsius (fan-forced).
Using a serrated knife, cut the top off the cob loaf (approximately 5 cm). The top then becomes the ‘lid’.
Scoop out pieces of the inside of the loaf until it is completely hollowed out.
Place the hollowed cob loaf onto a flat baking tray. Place the bread pieces around the cob loaf.
Heat the oil in a frying pan over medium/high heat. Cook the bacon until crispy. Place onto paper towel to remove any excess oil.
Place the cream cheese, sour cream, cream, grated cheeses, jalapenos, Tabasco sauce and cooked bacon into a large bowl and mix to combine. If using a Thermomix: Mix for 10 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds, Reverse, Speed 4 or until combined.
Spoon the mixture into the hollowed loaf. Place the ‘lid’ on top.
Bake for 30 minutes or until the creamy dip is warm and gooey and the bread pieces are crunchy. Stir the creamy dip every 10 minutes for even warming.If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
Serve immediately by dipping the bread pieces into the warm jalapeno popper dip.

Notes

RECIPE NOTES & TIPS

If you don’t have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until slightly softened. Cream cheese softened to room temperature helps to avoid any lumps.
For the best taste and crunch, use fresh jalapeno peppers (not jarred) if possible.
Add as much or as little Tabasco sauce depending on how much heat you like. Try adding a few shakes, taste test and then decide if you want more.
For a healthier low fat version, use light cream cheese, sour cream and cream.
For a vegetarian version, simply omit the bacon.
Stir the creamy dip every 10 minutes while baking, for even warming.
If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
Cob loaf is best served immediately after baking.
This dip can be made ahead of time and stored in the fridge for up to 2 days. Reheat dip in the microwave for 1-2 minutes or until heated through before pouring into the cob loaf. Bake until the bread is crunchy.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven.
You can also serve this dip with crackers, tortilla chips, or vegetable sticks.

Recipe by CookGoodRecipes.com

Nutrition

Jalapeno Popper Cob Loaf
0 (0)

Why You’re Going To Love This Recipe

What You Need

Equipment Required