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.