Baked Chicken Bacon Cobb Loaf |Easy Entertaining Favourite
If you’re looking for a guaranteed crowd-pleaser, try this Chicken, Bacon, Spinach & Cheese Cobb Loaf. It is perfect for BBQs, birthdays, game days or last-minute get-togethers. It’s perfect for any occasion. The dip is warm and creamy. It’s loaded with that irresistible bacon-and-cheese combo. People hover around it, and then suddenly you realise the whole thing’s gone.
I love serving a cobb loaf when I want something impressive but low-stress. You can prep it ahead. You can also customise the flavours. It’s budget-friendly, especially if you already have cooked chicken breast or spinach sitting in the freezer. This version is one of my family’s favourites.
Before we get into the recipe, here’s the link to the video and a few other recipes you might enjoy.
Watch the Video
You can watch how to make this in my video on Farmer’s Wife Homestead. Baked Chicken Bacon Cobb Loaf |Easy Entertaining Favourite
More Farmers Wife Homestead Recipes to Try
- Cheesy Garlic Loaf | The Ultimate Crowd-Pleaser
- Cheesy Loaded Chips/Wedges
- 3 Easy Macaroni Salads
- Butter Is So Expensive! So I Made My Own – Was It Cheaper?
📝 Recipe: Chicken, Bacon, Spinach & Cheese Cobb Loaf
Serves: 6–8
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Ingredients
- 1 cobb-style loaf (round or oval)
- 3 rashers bacon
- 1–2 cups cooked diced chicken breast (optional but delicious)
- 3 cloves garlic, crushed
- 1 medium onion, finely diced
- 2 Tbsp butter
- 1 cup cream
- ¼ cup sour cream
- 115g cream cheese
- 1½ cups grated cheese (cheddar, tasty, or your favourite cheese blend)
- 1 Tbsp lemon juice
- 1 tsp mustard
- ¼ cup frozen spinach or 1 cup finely diced fresh spinach
- Salt and pepper, to taste
- 1 spring onion, diced (optional, for sprinkling on top)
Method
Prepare the Cobb Loaf
- Preheat your oven to 170°C.
- Slice the top off the cobb loaf and hollow out the inside.
- Tear the removed bread into dipping-sized pieces.
- Place the loaf shell and bread pieces on a lined tray.
- Bake for around 10 minutes to help dry the bread so it stays nice and sturdy when filled.
Make the Filling
- In a large frying pan or pot, melt the butter over medium heat.
- Add the onions, garlic and bacon. Cook until the bacon is golden and everything is fragrant.
- Add the cream, sour cream, cream cheese, lemon juice and mustard.
- Stir until smooth and gently warmed through.
- Add the diced chicken, spinach, salt and pepper.
- Cook until everything is well combined and piping hot.
- Remove from heat (don’t add the grated cheese yet).
Assemble the Cobb Loaf
- Spoon the hot filling into the warmed cobb loaf.
- Top with the grated cheese.
- Return to the oven for a further 5–10 minutes, or until the cheese is melted and lightly golden.
- Keep an eye on the loaf so the bread doesn’t burn.
- Transfer to a serving platter and arrange the toasted bread pieces around it.
- Sprinkle with spring onion (optional).
- Serve immediately — best eaten warm!
Stacey’s Kitchen Tips
- Add extra bread: I love buying an extra French stick or ciabatta loaf to slice up for dipping. It always disappears quickly.
- Spinach shortcut: Frozen spinach works perfectly — just break off what you need and stir straight in.
- Want a kick? Add a pinch of chilli flakes or a splash of hot sauce.
- Make-ahead: Prep the filling earlier in the day, store it in the fridge, and assemble just before baking.
- No chicken? Leave it out and enjoy a classic bacon & cheese version.
Variations
- Mushroom Cobb: Add 1 cup finely diced mushrooms for an earthy flavour.
- BBQ Chicken Cobb: Swap mustard for 1 Tbsp BBQ sauce.
- Ham instead of bacon: Great for using up Christmas or Easter leftovers.
- Gluten-free option: Serve the dip in a bowl with GF crackers or bread.
Final Thoughts
This Chicken, Bacon, Spinach & Cheese Cobb Loaf is one of those recipes everyone will ask you for. It’s easy, fast, and perfect for any occasion — from summer BBQs to cosy winter movie nights. I hope it becomes a favourite in your home too.
Feel free to tag me on Instagram or Facebook if you make it — I love seeing your creations!
