Food & Drink

Forget Butter Boards, Frank’s Cob Loaf Is the Dish of the Summer

In the world of food, there are trends that come and go, and then there are the tried and true classics that show up at every summer BBQ and steal the show. For me, that’ll always be the cob loaf. 

Bless my mum, who is a true whizz in the kitchen and an entertainer extraordinaire, but she never cared to master the cob loaf and so, whenever it did show up at a BBQ, it unlocked a core memory of joy and pure, unadulterated deliciousness. The classic cob has all the makings of a moreish dish, with sour cream, spinach, and the distinctly savoury notes of (usually) a soup powder, all encased in the kind of crusty loaf that’ll tear up the roof of your mouth and have you coming back for more all afternoon.

The thing is, we’re always looking to jazz things up, and when it comes to Frank’s RedHot sauce, we’ll literally put that shit on everything. Facts are facts, and when it comes to the cob, a little bit of spice to kick it up a notch may just be better. This summer, we’re all about the grown-up version of a cob loaf, with funky blue cheese, shredded chicken, and of course, Frank’s RedHot.

Ignore what TikTok is saying about butter boards because, ahead, we’re sharing the true recipe of the summer: Frank’s RedHot Buffalo Chicken Dip Cob Loaf.



  1. Preheat oven to 200°C (180˚C fan forced).
  2. Mix all ingredients in a large bowl. Spread mixture evenly into a lightly greased 1L baking dish.
  3. Bake 20 minutes or until mixture is heated through; stir. Line a large baking tray with baking paper.
  4. Cut 4cm off the top of cob loaf to form a lid. Scoop bread from the centre of the loaf, leaving a 1.5cm edge. Tear or roughly chop bread pieces.
  5. Spoon chicken dip mixture into loaf. Arrange lid, bread pieces and sliced baguette in a single layer on the baking tray around the loaf. Bake for 20 minutes or until lightly toasted. Garnish as desired. Serve with toasted bread, chips, crackers and/or vegetables.

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