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 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.
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.
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.
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 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 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.
For other great party food ideas check out my recipes for Cranberry Chicken Wings or Pork and Ginger Dumplings.
Recipe FAQs:
Creamy Spinach Cob Loaf is best eaten on the day it is made.
It sure would! Set the tone for the day with a delicious, sharing cob loaf.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it!
Creamy Spinach Cob Loaf
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
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Leave a Reply