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Camembert Cob Loaf Recipe

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★★★★★

4.6 from 59 reviews

This Camembert Cob Loaf is a warm, indulgent cheese dip perfect for sharing. Hollowed-out cob bread is filled with a creamy blend of cream cheese, sour cream, Camembert, Parmesan, and a cheese blend, topped with fresh thyme and a layer of tangy cranberry sauce. Baked until golden and bubbly, it is served with toasted bread bits for dipping—a cozy appetizer or party crowd-pleaser.

Ingredients

Scale

Main Ingredients

  • 1 cob loaf
  • 250 grams (8 oz) cream cheese, at room temperature
  • 300 grams (10.5 oz) sour cream (or Greek yogurt as substitute)
  • 2 cups cheese blend (such as colby, mozzarella, and other mild cheeses)
  • 1 cup Parmesan cheese
  • 1/2 cup cranberry sauce (store-bought)
  • 1 tablespoon fresh thyme leaves, springs removed

To Serve

  • Fresh thyme leaves, for garnish
  • Extra bread bits from the cob loaf, toasted and sprayed with cooking oil

Instructions

  1. Preheat the oven: Preheat your oven to 180°C (350-375°F) or Gas Mark 4-5 to ensure it’s ready for baking the cob loaf.
  2. Prepare the cob loaf: Place the loaf on a chopping board and slice off the top, setting it aside. Cut a circle inside the loaf, leaving a 2-3cm (1 inch) border around the edges. Remove the soft bread from the center and reserve it for toasting.
  3. Cut the bread bits: Slice the removed bread pieces, including the top, into bite-sized pieces to be toasted alongside the dip.
  4. Make the cheese filling: In a large mixing bowl, combine cream cheese, sour cream, cheese blend, and Parmesan. Add chopped Camembert and fresh thyme leaves. Stir with a spatula until the mixture is smooth and fully combined.
  5. Layer cranberry sauce: Spoon the cranberry sauce into the hollowed-out loaf base. Use the back of the spoon to spread it evenly across the base and up the sides, adding a tart flavor contrast.
  6. Fill the bread bowl: Transfer the cheese mixture into the hollow bread bowl, spreading it evenly.
  7. Bake the loaf: Place the filled cob loaf on a baking tray lined with a silicone mat. Arrange the bread pieces alongside and spray lightly with cooking oil. Bake in the center of the oven for 10 minutes. Remove briefly to transfer the toasted bread bits off the tray, then continue baking the loaf alone for another 30 minutes until bubbling and golden.
  8. Serve: Remove from the oven and place on a serving plate. Arrange the toasted bread bits around the base and sprinkle fresh thyme on top. Serve immediately while warm and gooey.

Notes

  • Cob loaf sourcing: Bakery cob loaves tend to be fresher and tastier than grocery store versions. Ask for plastic wrap instead of paper wrap if buying in advance to maintain freshness.
  • Cream cheese preparation: Bring cream cheese to room temperature and cut into smaller pieces for easier blending.
  • Sour cream alternative: Greek yogurt can be used instead of sour cream for a similar texture and tang.
  • Cranberry sauce: Use store-bought cranberry sauce from the condiments aisle, spreading it inside the cob loaf to add a sweet and tangy layer.
  • Cheese blend details: Using a mix that includes parmesan and pecorino romano adds sharpness and depth to the creamy filling.

Keywords: Camembert dip, baked cheese dip, cob loaf cheese, party appetizer, cheese fondue, cranberry cheese dip

Find it online: https://bakedbylisa.com/camembert-cob-loaf-recipe/