This Spinach Cob Loaf is the perfect dish for your next BBQ, party or celebration! Made with just SIX ingredients and taking 10 minutes to prepare, this deliciously creamy Spinach Cob Loaf will become your new favourite dish when entertaining!
Find both regular and Thermomix instructions in the recipe card below.
I LOVE Cob Loaf Dips as they are so easy to make and thanks to being able to eat the ‘bowl’ there is no mess to clean up – winning!
You will love:
SIX ingredients – you will need just six simple ingredients to make this recipe!
Perfect party food – your friends and family will LOVE this Cob Loaf with Spinach!
Make ahead – you can make the dip up to two days in advance and then simply add to your Cob Loaf and heat when ready to serve.
Little prep time – it will take you less than 10 minutes to prepare the Cob Loaf and the Spinach Dip, then all you need to do is let it bake!
Ingredients
Please note you will find a full list of ingredients and the cooking method in the recipe card below.
- Cob Loaf – which you can buy from your local bakery or supermarket.
- Cream Cheese – let the cream cheese soften before adding to the mixture.
- Sour Cream
- French Onion Soup Mix
- Baby Spinach Leaves – you can also used frozen spinach if you wish.
- Mozzarella Cheese
- Salt and Pepper
How to Make a Spinach Cob Loaf
Step 1. Cut a circle in the top of your cob loaf and remove the bread.
Step 2. Place the grated cheese, cream cheese, sour cream and French onion dip into mixing bowl and combine until smooth.
Step 3. Add the spinach leaves and stir through.
Step 4. Place the filling inside the hollowed cob loaf.
Step 5. Bake until the loaf is golden and the filling is heated through.
Recipe Hints and Tips:
It is important to ensure you let the cream cheese soften before combining with the other ingredients.
The mozzarella cheese can be substituted with tasty/cheddar cheese if you prefer.
I prefer to use fresh baby spinach leaves, however you can also use frozen spinach. Just make sure to squeeze it well before adding to the mixture to help remove any excess water.
The Spinach Dip can be made up to two days in advance and then added to the cob loaf when ready to bake
To serve quickly, preheat the dip in the microwave before adding to the Cob loaf.
What do you serve with Cob Loaf?
Anything you like really! Some of my favourite accompaniments are:
- Carrot Sticks
- Celery Sticks
- Crackers
- Potato Wedges – yes really!
- Corn Chips
- Bread Rolls
Frequently Asked Questions:
Yes, you can make the dip up to two days in advance and then simply add to the cob loaf when ready to heat.
Yes! While this cob loaf is best enjoyed straight from the oven on the day you make it, you can also make it a day in advance, store it in the freezer and then re-heat in the oven. We tried doing this and the flavours in the dip were more intense and delicious than when I first tried a scoop (ok, maybe THREE scoops) after it came out of the oven the first time.
Yes you sure can! You will find Thermomix instructions for making this Spinach Cob Loaf in the recipe card below.
You may also enjoy:
- Bacon and Cheese Cob Loaf
- Spinach and Feta Pinwheels
- Baked Chicken Cheese and Zucchini Balls
- Spinach and Cheese Triangles
- Beef and Vegetable Sausage Rolls,
- Bacon and Cheese Cauliflower Fritters.
Spinach Cob Loaf Recipe
Equipment
- 1 x Oven Tray
Ingredients
- 1 cob loaf
- 300 grams sour cream
- 250 grams cream cheese softened
- 1 packet of french onion soup
- 100 grams baby spinach leaves
- 1 cup mozzarella cheese grated
- ½ teaspoon salt and pepper
Instructions
- Line a tray with baking paper and preheat your oven to 190 degrees celsius (fan-forced).
- Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
- Roughly chop the baby spinach leaves and set aside until needed.
- Place the softened cream cheese, sour cream and french onion soup mixture into the bowl of an electric mixer and on a medium speed, beat until combined.
- Add the grated mozzarella, the chopped baby spinach leaves and a little salt and pepper to the bowl and stir through until combined.
- Spoon the dip mixture into the hollowed out Cobb Loaf before place the lid back on and cover the top with foil before placing onto the covered baking tray and into the oven to bake for 40 minutes.
- After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes until the bread pieces turn golden brown.
- Serve immediately.
Thermomix Instructions
- Line a tray with baking paper and preheat your oven to 190 degrees celsius (fan-forced).
- Cut a circle on top of your Cob Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cob Loaf and set aside.
- Place the cream cheese, sour cream, mozzarella cheese, french onion soup mixture and baby spinach leaves, along with salt and pepper into your Thermomix bowl and combine for 20 seconds on speed 3.
- Scrape down the sides and mix for a further 5 seconds on speed 3 or until all ingredients have combined.
- Spoon the dip mixture into the hollowed Cob Loaf and put the lid back on. Cover the top of the Cob Loaf with foil and place it onto the prepared baking tray and into the oven to bake for 40 minutes.
- After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes or until the bread pieces turn golden brown.
- Serve immediately.
Notes
Nutrition
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Sarah Bartlett
I love your recipes and use many of them regularly! Can you please include the thermomix instructions as a recipe that is able to be printed, pretty please?! Thanks ☺
Lauren Matheson
Hi Sarah, thanks so much for your lovely feedback xx I’ll have to ask someone who knows WAY more about these things than I do to sort it out for you xx
takeala
do you have an ‘organic’ substitute for packet of french onion soup?
Lauren
Hi Takeala, no I’m sorry I don’t. You could try adding some spring onions and garlic maybe? Sorry I can’t be of more help.
Tara
Hi Lauren, just wondering how much you mean when you say a packet of French onion soup?
Lauren
Hi Tara, just one of the cup of soup packets you can buy x
Kim @ Land of Zonkt
You know I have never made a Cobb Loaf before.
I’ve seen it done, but never made one. After this delicious number think I’ll have to change that!
Vicki @ Boiled Eggs & Soldiers
Oh yum whenever one like this is served up at a BBQ I just stand by it and inhale it but have not yet made it myself – this is going to be my go to recipe from now on. Thanks for linking to YWF too. x
Jayne
Yum! love a good cob loaf and this looks very tasty
Nancy | Plus Ate Six
Oh lordy!!! I hope you have a few spoons handy when you put that on the table I’m pretty I’d be digging in!
vegeTARAian
Ooh yum! I’ve always wanted to make a cob loaf and I love how easy this is. I bet it’s super tasty, too.
Sammie @ The Annoyed Thyroid
Oh yeah baby! You sure know how to use your loaf! And as it’s got spinach in, it’s almost green which means it has to be good for you, right?!
Jessica @ Sweetest Menu
Oh good golly! That drippy cheese has me weak at the knees! Lauren, my husband LOVES cobb loaf, i need to give this a go!
Lauren
Thanks! Cheese makes everything better right?!