Creamy Spinach Cob loaf

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A fun and retro cob loaf, perfect for sharing at your next party or get together. Filled with a creamy spinach dip, the cob loaf can be torn apart to dip in as you go. Serve with fresh veggies and crackers for some crunch.

A large cob loaf in a wooden tray surrounded by crackers and vegetables to dip.

A retro classic, Creamy Spinach Cob Loaf is the perfect dish to share with friends and family over the holidays.

The dip is served in a crusty loaf of white bread and the remaining bread gets used for dipping. Fresh vegetables and crackers make a lovely addition.

This recipe has been incredibly popular since I first posted it in 2021. So much so that I've created a new Cowboy Cob Loaf with a lovely smokey flavour and fried bacon bits.

If you love this family-friendly recipe, have you considered joining my membership? In the Cooking with VJ membership you will receive exclusive monthly recipes straight to your inbox, alongside a supportive community of home cooks trying recipes together.

INGREDIENT NOTES:

The dip, made from cream cheese, sour cream and mozzarella, is further enhanced by a sachet of onion soup. I used this Continental packet, but any brand would work.

Creamy Spinach Cob Loaf being served on a bamboo board with vegetables.

How to make Creamy Spinach Cob Loaf:

Preheat the oven to 170°C fan bake.

In a glass bowl, microwave the spinach for 1 minute. Remove from the microwave, place in a sieve and squeeze out the excess water.

A cob loaf and pieces of bread on a lined baking tray.

Cut the top off the cob loaf and gently remove the inside of the bread. Cut the filling into 2cm strips then place on a lined tray with the cob loaf.

Bake in the oven for 10 minutes while you make the dip.

Creamy Spinach dip being made in a saucepan on the stove top.

Place the spinach in a saucepan and cook over low heat for 1 minute.

Add the sour cream and cream cheese and mix, stirring until the cream cheese has melted and everything is combined.

The components of Creamy Spinach Cob Loaf sitting on a grey bench.

Add the onion soup sachet and mix then add the mozzarella. Pour in the milk and stir to combine.

Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and serve with vegetables and the pieces of baked bread on the side.

Creamy spinach dip being poured into a cob loaf on a grey bench.

For other great party food ideas check out my recipes for Cranberry Chicken Wings or Pork and Ginger Dumplings.

Recipe FAQs:

How long does cob loaf keep for?

Creamy Spinach Cob Loaf is best eaten on the day it is made.

Would this be a good starter for Christmas?

It sure would! Set the tone for the day with a delicious, sharing cob loaf.

Christmas themed Creamy Spinach Cob Loaf served on a big platter with Christmas decorations.

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Creamy Spinach Cob Loaf

Yield: 8 people as a starter

Prep Time: 10 minutes

Cook Time: 20 minutes

A classic dish made with a creamy spinach dip served in a crusty loaf of bread with your choice of fresh veggies.

Ingredients

250g frozen spinach
1 medium cob loaf
125g sour cream
250g cream cheese
1 onion soup sachet, 35g
100g mozzarella, grated
½ cup milk

To serve

Raw vegetables, sliced to serve
Crackers, optional

Instructions

Preheat the oven to 170°C fan bake.
In a glass bowl, microwave the spinach for 1 minute. Remove from the microwave, place in a sieve and squeeze out the excess water.
Cut the top off the cob loaf and gently remove the inside of the bread. Cut the filling into 2cm strips then place on a lined tray with the cob loaf.
Bake in the oven for 10 minutes while you make the dip.
Place the spinach in a saucepan and cook over a low heat for 1 minute.
Add the sour cream and cream cheese and mix, stirring until the cream cheese has melted and everything is combined.
Add the Continental French Onion Soup Sachet and mix to combine, then add the mozzarella. Add the milk and stir to combine.
Remove the bread from the oven. Pour the hot dip into the hollowed out cob loaf and serve with vegetables and the pieces of baked bread on the side

Notes

I used carrot, celery, cucumber and capsicum.

You could also add crackers to serve.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 237mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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