This Spinach Cob Loaf is the perfect dish for your next BBQ, party or celebration! It’s deliciously creamy and thanks to the french onion soup mix it’s got just the right amount of spice to make it family friendly.
After the delicious success of my Cheese and Bacon Cobb Loaf, I knew I had to make this simple Spinach Cob Loaf ASAP! 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!
How to Make a Spinach Cob Loaf
It’s easy to make your own Spinach Cob Loaf, all you need to do is:
- Cut a circle in the top of your loaf and remove – this is your lid.
- Scoop our the bread inside the loaf and set aside.
- Combine the ingredients for the filling
- Place the filling into the cob.
- Bake until the loaf is golden and the filling is heated through.
- Cob Loaf – which you can buy from your local bakery or supermarket.
- Cream Cheese
- Sour Cream
- French Onion Soup Mix
- Baby Spinach Leaves
- Mozzarella Cheese
- Salt and Pepper
Can I use other cheeses in this Cob Loaf?
Yes, you sure can! I do really enjoy this recipe with mozzarella cheese, however you can also use Tasty/Cheddar Cheese if you prefer.
Can you reheat Cob Loaf?
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.
What do you serve with Cob Loaf?
Anything you like really! Some of my favourite accompaniments are:
- Carrot Sticks
- Celery Sticks
- Potato Wedges – yes really!
- Corn Chips
- Bread Rolls
Frequently Asked Questions:
Can this Spinach Cob Loaf be made in advance?
Yes it can. You can make the dip up to two days in advance and store it in your fridge until needed. Alternatively, you can prepare the bread and dip together the day before it’s needed.
Do you use fresh or frozen Spinach?
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.
Can you make this Spinach Cob Loaf in a Thermomix?
Yes! It’s super easy to make your cob loaf dip in a Thermomix.
Spinach Cob Loaf Recipe
- Oven Tray
- 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 tsp salt and pepper
- Line a tray with baking paper and preheat your oven to 190 degrees.
- 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.
- Line a tray with baking paper and preheat your oven to 190 degrees
- 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.
- You can use tasty/cheddar cheese instead of mozzarella if you wish.
- The filling for the cob loaf can be made a day or two in advance and stored in the fridge until needed.
- If you find your cob loaf is browning too quickly, cover with foil.