The Countrytown Cookoff: Brittany Elise's Spinach and Bacon Cob Loaf Dip

Breakout Australian country artist Brittany Elise has dropped her latest single, Hi, It’s Me. Produced in the USA by Michael Flanders and Caleb Flanders, the song carries a powerful message of staying confident and believing in yourself, even when faced with doubt and criticism.

Brittany Elise’s personal experience is what stirred up the inspiration for the writing of Hi, It’s Me. “When a rare injury ended my athletic aspirations in my early 20s, I turned to the other love of my life music. There were doubts whether I’d walk or run again, but here I am! I wrote Hi, It’s Me to inspire others to ignore the noise and stay true to your dreams. For me, that’s music.”

THE COUNTRYTOWN COOKOFF: Brittany Elise’s Spinach and Bacon Cob Loaf Dip

In my family growing up, we spent a lot of time in the kitchen together. It was always sweets with my mum, a range of dinner dishes with my dad, and both sweet and savoury generational dishes with my nana. When I’m home, I love cooking, experimenting with a range of flavours, and hosting family and friends. I find it very therapeutic. 

In my early 20s, I was a high school teacher and in my first year of teaching, 10 of us started a cook off each week. We trialled a range of sweet and savoury options, with cob loaf being a feature. This has since been one of my crowd favourites, and a delicious sharing dip for entertaining all groups and occasions. I introduced it to all of my US friends on one of the holiday celebrations and now it’s turned into something that I have to bring with me to all events. 

I like to experiment with a range of flavours, but this is my go-to recipe, Spinach and Bacon Cob Loaf Dip. I make it in a big cob loaf for smaller events and lots of individual ‘cob boats’ for bigger events. 

INGREDIENT LIST

1 x 450g white or tiger cob loaf or 6 crusty entertainer rolls (better for easy sharing)

40g packet of French onion soup

150g diced bacon 

½ a cup of grated cheese

300mL light sour cream 

150mL thickened cream (can substitute this for more sour cream or cream cheese)

250g Spinach 

½ red capsicum 

½ onion or spring onion (optional or a replacement for French onion soup)

*Can be made lactose free*

METHOD

1. Add diced bacon and capsicum to a frypan, stirring until lightly cooked.

2. Add 1/2 cup of chopped spinach to the frypan right at the end of cooking the bacon, capsicum mixture to wilt it down. 

3. Add bacon, capsicum and spinach mixture to a mixing bowl. 

4. Add ½ - ¾ of the French onion soup, 300mL light sour cream, 150mL of thickened cream and ½ cup of grated cheese to the mixing bowl. Stir all together. 

5. Add to the microwave for 3 minutes. Stir.

6. Carefully remove the bread from the middle of the white cob or little entertainer rolls. Break up the removed, middle part bread into dipping piece sizes.

7. Place cob/s on an oven tray and evenly pour the mixture into the middle of the cob. 

8. Pre-heat the oven and place the cob loaf in the oven at 180-200 degrees Celsius for 15-20mins. 

9. After 10 mins add the dipping pieces to the tray in the oven until crispy. Cook for approximately 5mins. 

10. Serve hot and enjoy the delicious Spinach and Bacon Cob Loaf Dip, dipping the middle pieces of bread into the mixture. 

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You can catch Brittany on tour in Queensland and New South Wales on the following dates

Sunday, 22nd December – Seabreeze Tavern – Mackay, QLD

Friday, 27th December – Seaforth Bowls Club – Seaforth, QLD

Friday, 10th January – Jolly Collier Hotel – Dysart, QLD

Saturday, 11th January – Blackwater Hotel – Blackwater, QLD

Saturday, 25th January – Tamworth Country Music Festival – Tamworth, NSW

Saturday, 8th March – Hay Point Hotel – Hay Point, QLD