Leek and bacon cob dip

Try this easy leek and bacon cob for a moreish starter everyone will love dipping into.



Note: + Cooling time



  • 1 tsp olive oil
  • 4 rashers Coles Short Cut Rindless Bacon, finely chopped
  • 1 leek, halved lengthways, thinly sliced
  • 375g cream cheese, softened, chopped
  • 1/2 cup (120g) Coles Sour Cream
  • 1/2 cup (60g) grated gruyère or cheddar
  • 1 tsp garlic salt
  • 1 Coles Bakery White Cobb *Selected stores only
  • 2 tbs thyme sprigs



Preheat oven to 200°C. Line a baking tray with baking paper. Heat the oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-4 mins or until the bacon starts to brown. Add the leek and cook, stirring, for 2-3 mins or until the leek softens. Transfer mixture to a plate lined with paper towel. Cool slightly.


Combine the bacon mixture, cream cheese, sour cream, gruyère and garlic salt in a large bowl. 


Use a large serrated knife to cut 4cm from the top of the cob and reserve. Remove the bread from the centre of the cob, leaving a 2cm-thick shell. Tear bread from the centre of the cob into 3cm pieces. Spoon the cream cheese mixture into the bread shell. Top with the reserved bread lid. Place on the lined tray. Arrange the bread pieces around the cob and spray with olive oil spray. Bake for 20 mins or until golden.


Transfer the cob to a serving platter. Carefully remove the bread lid. Sprinkle with thyme. Serve with toasted bread pieces.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.