Spinach Cob Loaf Recipe
This Spinach Cob Loaf is a simple recipe perfect for entertaining. It is packed with flavour, family friendly and both regular and Thermomix instructions are included.
Servings: 8 people
Calories: 224kcal
Cost: $10
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
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.
Nutrition
Serving: 0g | Calories: 224kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 375mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1920IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 1mg