Entertaining season is here, and I love simple, crowd-pleasing dishes that let me keep an eye on the kids in the pool while still serving something tasty. A ham and cheese cobb loaf dip is one of those effortless favorites—pulled together quickly, baked in the loaf, and served straight to the table for grazing and sharing.
This version combines diced ham, creamy cheeses, spring onion and olives into a rich, seasoned filling that’s spooned into a hollowed cobb loaf and baked until golden. When the crust cracks, you’ll get that satisfyingly gooey flow of melted cheese with savory ham and all the flavorful bits inside. It’s comforting, indulgent and ideal for casual gatherings where people can help themselves.
Baking the dip inside the cobb loaf gives you wonderfully crunchy, toasted edges while leaving the interior soft for dipping. That contrast between crisp bread and creamy filling is addictive—perfect to serve with fresh vegetable sticks, crackers or extra torn bread. If you enjoy sharing food that feels both rustic and celebratory, this recipe is worth trying.
I used D’Orsogna Premium Australian Ham from my local deli counter for this recipe. Buying $6 or more of this ham also makes you eligible to enter the D’Orsogna holiday promotion; check the brand’s official site for details and full terms and conditions.
- Buy at least $6 worth of the ham to be eligible for the brand promotion.
- Use the ham to make this delicious cobb loaf dip.
- Enter the brand promotion via the producer’s official channels for your chance to win (see full terms on the producer’s website).
INGREDIENTS
200 g D’Orsogna Premium Australian Ham, diced
1 cobb loaf (round loaf)
125 g light cream cheese, softened
250 ml light sour cream
2 tbsp Worcestershire sauce
1/2 tsp ground black pepper
1 cup mozzarella cheese, grated
1/4 cup spring onions, thinly sliced
1/4 cup Kalamata olives, sliced
1 tsp Vegeta stock powder (optional for extra depth of flavour)
Carrot sticks, cucumber sticks and crackers to serve
LET’S PUT IT ALL TOGETHER
1. Preheat your oven to 180°C (350°F).
2. In a large bowl, combine the softened cream cheese and sour cream. Whisk or beat until the mixture is smooth and slightly thickened.
3. Stir in the diced ham, Worcestershire sauce, ground pepper, grated mozzarella, spring onions, sliced olives and the optional stock powder. Mix gently until all ingredients are evenly distributed.
4. Cut a lid from the top of the cobb loaf by angling your knife toward the centre so the top comes off in a cone shape. Remove and reserve the inner bread, leaving a thick shell to hold the dip. Tear or chop the reserved bread into pieces for serving.
5. Spoon the prepared mixture into the hollowed loaf, mounding slightly if needed. Replace the lid loosely or leave it off so the top can brown.
6. Place the filled loaf on a baking tray and bake in the preheated oven for about 25–30 minutes, until the top is golden, the cheese is bubbling and the crust is crisp. Ovens vary, so check for a nicely browned top and a hot, oozy interior.
7. Remove from the oven and transfer to the table. Serve immediately with the reserved torn bread, carrot and cucumber sticks, and biscuits or crackers for dipping.
Food safety note: Because this dip contains cooked ham and soft cheese, keep it out at room temperature for no more than a couple of hours while serving. Discard any uneaten dip after that time to avoid the risk of spoilage.
Note: This post was sponsored by D’Orsogna. For more recipes and ideas using their products, visit the official D’Orsogna website or their social channels for inspiration and full terms of any promotions.