Corn and bacon dip in a cob loaf

I haven't had one of these for years. When we decided to have a party this weekend I remembered this delicious dip. Everyone loved it. It makes quite a substantial amount of dip. It is fantastic - try it.

1 round crusty cobb loaf

4 rashers of bacon, chopped

1 onion

4 spring onions, chopped

2 teaspoons of light olive oil

1 x 400g can creamed corn

2 x 400g cans corn kernels

300mL sour cream

1 cup grated tasty and parmesan cheese

cracked black pepper

cayenne pepper

French stick warmed and cut into pieces, or crackers as extra dippers

Optional - extra fried bacon for garnish

Preheat the oven to 180C.

Fry chopped bacon until crispy. Add onion and spring onions with olive oil and fry until soft.

In the meantime slice the top off the cob loaf - this will be the lid to your 'bowl'. Pull out the soft bread from inside the loaf and pull apart into dipping sized chunks.

In a large bowl mix onion and bacon with all remaining ingredients. Season well with pepper.

Add dip mixture to the cobb loaf 'bowl', put on oven tray along with the 'lid' and chunks of bread. Bake in a moderate-to-hot oven for approximately 30 minutes or until dip is hot and bread is crunchy.

Garnish the top with some additional fried and drained bacon and chopped shallots.

Suggestions - this might be nice with some coriander stirred into it.