BACON AND CHEESE COB LOAF

1 cob loaf

1 small onion, finely diced
12 rashers shortcut bacon, diced
2 tablespoons fresh chives, chopped
250 grams cream cheese, softened
1 cup shredded tasty cheese
1/2 cup grated cheddar cheese
2/3 cup sour cream
2/3 cup thickened cream
large pinch salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

1 french stick

preheat oven to 180 c. (350 f.) line a large baking tray with baking paper.

cut the top of the cob loaf.  put aside.  scoop out the bread from the inside of the loaf, leaving a little around the sides and bottom. place onto the tray and put aside.

break up the bread pieces and put aside.

lightly spray a non stick fry pan and cook the bacon and the onion until onion is translucent.  remove from heat.

stir through the chives and cream cheese until well combined.

stir through both the creams then the cheeses, garlic powder, salt and pepper.

pour the mixture into the cob loaf.  place the top and the bread pieces onto the tray around the filled cob loaf.

cook for 20 minutes or until the bread pieces are lightly toasted.

warm the french stick for about 10 minutes then slice and serve on the side with the cob loaf.

NOTE: the cheddar cheese is the one in the box that isn't refrigerated. usually found in the spreads aisle of the supermarket.