Name: Cheesy Sriracha Cob Loaf Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Australian
Ingredients: 1 large round cob loaf (or similar crusty bread); 250 g (8 oz) cream cheese, softened; 1/2 cup sour cream or Greek yogurt; 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix); 2–3 tbsp sriracha sauce (adjust to taste); 1–2 cloves garlic, minced (or 1/2 tsp garlic powder); 2 tbsp chopped spring onion or chives (optional); 2–3 tbsp cooked and crumbled bacon (optional); Salt and pepper to taste; The torn-out bread pieces from the loaf, for dipping

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Why You’ll Love This Recipe

Shows up as the hero of any gathering: the presentation is fun and interactive.
Combines gooey melted cheese with a satisfying heat from sriracha for flavour contrast.
Easy to customise (different cheeses, spice levels, add-ons) and perfect for parties.
Uses the loaf itself as part of the dish—once the dip is gone you still have the bread bowl and the torn-out bread pieces for dipping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

One large round loaf of bread (a “cob loaf” or similar)
Cream cheese (softened)
Sour cream (or Greek yogurt)
Shredded cheese (such as cheddar, mozzarella or a mix)
Sriracha sauce (to taste)
Garlic (minced or powder)
Optional: chopped spring onion or chives
Optional: cooked bacon or crumbled crispy bacon bits (for added texture)
Salt and pepper
The torn-out bread pieces from the loaf, for dipping

Directions

Pre-heat your oven to about 175–180 °C (350–360 °F).
Prepare the cob loaf: Slice off the top of the loaf to form a “lid”. Carefully hollow out the inside of the loaf, leaving a sturdy shell and retaining the pieces you removed (tear into bite-size chunks for dipping).
Place the hollowed-out loaf shell, plus the bread-chunks, on a baking tray lined with parchment or lightly greased.
In a mixing bowl, combine the cream cheese, sour cream (or yogurt), minced garlic, salt and pepper. Stir in most of the shredded cheese, plus a generous swirl of sriracha (adjust to preferred heat). If using bacon or spring onion/chives, fold these in now.
Transfer the cheese-sriracha mixture into the hollow loaf shell. Press it in gently so it fills the cavity. Top with the remaining shredded cheese.
Bake in the oven for approximately 20–25 minutes, or until the cheese is melted, the top is golden and the dip is bubbling hot. Meanwhile the bread pieces may get lightly toasted and ready for dipping.
Remove from oven, replace the bread loaf “lid”, and serve while hot. Place the bread chunks/dippers on the side of the loaf. Guests can rip pieces of bread and dip into the cheesy sriracha filling.

Servings and timing

Makes approx 6-8 servings (depending on appetite and how many dippers).
Preparation time: ~10 minutes (plus about 5 minutes to hollow the loaf)
Bake time: ~20-25 minutes
Total time: ~30-35 minutes

Variations

Use different cheeses: swap in pepper-jack for a spicier melt, or gouda for smoky depth.
Make it extra heat: add chopped jalapeños or drizzle extra sriracha on top before baking.
Add veggies: finely chopped roasted red pepper or corn kernels can add texture and colour.
Make it bacon & cheese spicy: cook bacon until crisp, mix into the filling, then top with green onions.
Use a gluten-free loaf or substitute for low-carb: use a sturdy gluten-free bread shell if needed, or serve the dip separately in a baking dish with gluten-free crackers.
Make a vegetarian version: skip the bacon and add sautéed mushrooms or caramelised onions for extra flavour.

Storage/Reheating

To store: Let the dip cool slightly. If leftover, transfer the filling into an airtight container and refrigerate for up to 2-3 days. The bread shell and dippers are best eaten fresh.
To reheat: Pre-heat oven to ~160-170 °C (320-340 °F). Place the dip (in its shell or a separate oven-safe dish) covered with foil for about 10 minutes until warmed through and cheese is melty again. If using the same bread shell, you may want to cover loosely so the crust doesn’t over-brown.
Note: The bread shell may become a bit softer once filled and stored; best served fresh for optimal texture.

FAQs

1. What is a “cob loaf”?

A cob loaf is a large round loaf of bread (often with a thick crust) that has its top cut off and the inside hollowed out to serve as a bowl for a dip. The removed bread pieces are used for dipping. It’s a popular party dish in Australia/New Zealand.

2. What types of bread work best for the shell?

Use a round loaf with a sturdy crust and reasonably thick walls so it holds the dip without collapsing. A plain white bread or artisan round works well. Avoid very soft loaves that may become soggy quickly.

3. How spicy will the sriracha version be?

That depends on how much sriracha you use and your tolerance for heat. You can start with 1-2 tablespoons (or equivalent) for mild-medium heat, and increase if you like stronger spice. Adjust to taste before baking.

4. Can I prepare parts in advance?

Yes — you can prepare the cheese-sriracha filling ahead of time and refrigerate up to a day in advance. Hollowing the loaf and toasting the bread pieces can also be done ahead. However, it’s best to fill the loaf and bake just before serving so the crust stays crisp and the dip is hot and bubbly.

5. What types of dippers work well besides the bread pieces?

While the bread pieces from the hollowed loaf are classic, you can also serve with: tortilla chips, crackers, vegetable sticks (carrot, celery, bell pepper), toasted baguette slices, or pita chips.

6. Can I make this vegetarian or vegan?

Yes — to make vegetarian, simply omit bacon if using. For vegan: use vegan cream cheese, vegan sour cream or yogurt, and plant-based shredded “cheese” that melts. Also ensure the bread is vegan (no dairy/butter added). The texture will differ slightly but it still works.

7. Will the bread get soggy if the dip sits for a while?

Yes, the longer the dip sits in the loaf, the more the shell may absorb moisture and soften. It’s best served as soon as possible after baking. If you need to wait, you can keep the bread shell separate and pour the dip into it just before serving.

8. How do I prevent the top cheese from burning while the filling heats through?

If worried, you can cover the loaf loosely with foil for the first portion of baking, then remove foil for the last 5-10 minutes to let the top cheese brown. Alternatively, place the loaf slightly lower in the oven so the top isn’t exposed to direct heat too early.

9. Can I make a mini version instead of using a big loaf?

Absolutely — use smaller round bread bowls (mini loaves) or cut a large loaf into smaller hollow bowls to serve individually (great for parties). Adjust bake time accordingly (often shorter).

10. What is the best way to serve it at a party?

Place the hot cheesy sriracha cob loaf in the centre of a serving platter. Surround it with the toasted bread pieces and other dippers. Provide small plates and napkins, encourage guests to pull off a piece of bread and scoop into the filling. You can garnish with chopped spring onion, extra sriracha drizzle, or some chopped fresh herbs for colour.

Conclusion

This Cheesy Sriracha Cob Loaf Dip is a show-stopper party snack that turns simple ingredients into something memorable. The combination of creamy cheese, spicy sriracha and crusty bread is irresistible. With minimal fuss and impressive presentation, it’s perfect for sharing, entertaining or simply indulging. Try it soon, adjust the heat to your liking, and enjoy the melty goodness!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. What is a “cob loaf”?

2. What types of bread work best for the shell?

3. How spicy will the sriracha version be?

4. Can I prepare parts in advance?

5. What types of dippers work well besides the bread pieces?

6. Can I make this vegetarian or vegan?

7. Will the bread get soggy if the dip sits for a while?

8. How do I prevent the top cheese from burning while the filling heats through?

9. Can I make a mini version instead of using a big loaf?

10. What is the best way to serve it at a party?

Conclusion

Cheesy Sriracha Cob Loaf Dip

Ingredients

Instructions

Notes

Nutrition