THE 70s were a notably experimental time for food.
We stuck toothpicks into pineapples, salmon pate into whole lettuces, pigs into blankets and anything we could find into aspic.
While we’re very happy to leave most of these Frankensteinian creations in the past, one
70s culinary legacy continues to find glory and admiration in generation after generation of
party throwers.
The cob loaf is, at its simplest, a round, crusty loaf of bread available from every supermarket and bakery. But the humble cob is synonymous with entertaining thanks to a very simple, very retro recipe.
By cutting a ‘lid’ off the bread, hollowing it into a crusty shell and filling it with a cheesy concoction, it is transformed into that icon of Aussie entertaining; the classic ‘Cob Loaf Dip’.
A staple in the 70s and 80s, no house party, picnic or backyard barbecue was complete without the iconic cob loaf dip, guests eagerly dragging toasted chunks of bread cut through the warm cream cheese filling.
While many would argue that this elegantly simple culinary masterpiece has never fallen out of fashion, the apparent resurgence of the cob loaf dip has been amplified by a rising flurry of internet activity.
Leading this online movement is a Facebook page called Cob Loaf Memes, which has already collected 18,000 followers.
The page’s content, often capitalising on pop culture phenomena such as Game of Thrones and The Bachelor, attracts thousands of ‘likes’, along with comments indicating delighted surprise that appreciation for the cob loaf extends beyond their own circle.
“Cob loaf love is flourishing Australia-wide,” explains Cob Loaf Memes creator Ashleigh
Collyer. “Followers of the page seem to come from many different states and cities.”
“I’m pleasantly surprised by the response, but based on the deliciousness of this iconic delight, I knew it would only be a matter of time.”
And what, according to Collyer, are the fundamentals of a successful cob loaf dip?
“Any cob should be based on a few simple ingredients,” she said.
“Firstly, you need the cob itself. The inside should include a few basics, including cream cheese, sour cream and a handful of cheddar. Once you have this basic mix, you can flavour the cob whichever way you like.”
While part of the cob loaf dip’s appeal seems to be its potential for infinite customisation, two variations appear most often: bacon and caramelised onion, and spinach. Recipes for both are below.
Whether motivated by nostalgia or looking for the hottest trend in party food, it seems the
cob loaf is always the answer.
RECIPE: BACON & CARAMELISED ONION COB LOAF DIP
Ingredients:
1x cob loaf
1x 250g packet cream cheese, diced
1x 300ml tub sour cream
1x packet French onion soup powder
100g grated cheddar
4x rashers bacon, diced
1x large onion, sliced
Olive oil
Preheat oven to 170C.
Method:
Fry bacon over a medium heat until fat has rendered and bacon has started to crisp.
Remove bacon from pan, leaving as much of the bacon fat in the pan as possible.
Reduce heat and add sliced onion to the pan, adding water and/or olive oil as needed. Cook
until deeply caramelised and soft. Allow to cool slightly.
In a large bowl, combine cream cheese, sour cream, cheddar and French onion soup mix
powder, using a fork to fully incorporate the cream cheese if you need to. Add the cooked
bacon and onion and stir to combine.
Slice a ‘lid’ from the top of the cob loaf. Using a sharp knife cut a circle around the inside of
the loaf around one centimetre from the edge. Slice the bread inside the circle in a criss-
cross pattern, then use your fingers to remove the squares of bread from the inside of the
loaf.
Spoon the cheese mix into the hollowed loaf, replace the lid, then set it on a baking tray
surrounded by the removed pieces of bread. Bake for 20-30 minutes (or until cheddar has
melted and mix has softened). Serve, and wait for accolades.
RECIPE: SPINACH COB LOAF DIP
Ingredients:
1x Cob Loaf
1x 250g packet cream cheese, diced
1x 300ml tub sour cream
1x packet French onion soup powder
1x 250g box chopped frozen spinach, thawed
Preheat oven to 170C.
Using either your hands, or a spoon pressed against a sieve, squeeze as much moisture from
the spinach as possible.
In a large bowl, combine cream cheese, sour cream and French onion soup mix powder,
using a fork to mash the cream cheese if needed. Add the spinach and stir to combine.
Slice a ‘lid’ from the top of the cob loaf. Using a sharp knife cut a circle around the inside of the loaf around one centimetre from the edge. Slice the bread inside the circle in a criss-
cross pattern, then use your fingers to remove the squares of bread from the inside of the loaf.
Spoon the cheese mix into the hollowed loaf, replace the lid, then set it on a baking tray surrounded by the removed pieces of bread. Bake for 20-30 minutes (or until cheddar has melted and mix has softened). Serve, and accept glory.
Tristan Lutze is a food writer and photographer. You can see more of his work on Instagram, Facebook or at TristanLutze.com
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