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.
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. Or if you want to try individual portions, be sure to check out my super easy Creamy Spinach Cob Sliders!
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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.
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.
Yes it could be made in advance, then reheated before adding it to the cob loaf. It's worth noting that the mozzarella is 'stringiest' just after it is first cooked.
If they live close to you, I would prepare the whole recipe, cover the loaf with tin foil then serve immediately on arrival. If they live a little further away, you could take the dip in an airtight container. Place the cob loaf and bread pieces in their oven to toast for 10 minutes, then add the pre-made dip to the hollowed out loaf. Place on a platter and serve with the warm bread and freshly cut veggies.
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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 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.
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Vanya
Jenny Hogan says
Hi.
I love your recipes. They’re clear and concise and reasonably simple and really tasty. I’ve tried a few. Thanks for your efforts.
Regards, Jenny (Sydney Aust. )
VJ cooks says
Oh thanks so much, Jenny. That's exactly what we aim for 🙂
Melanie says
Thanks VJ. Mine is a variation with more ingredients. I firstly saute 1 medium onion chopped and 2 rashers of bacon, then add cheeses, sour cream, 1 tea Curry powder and spinach. Mix together until well blended. I do not put the soup mix in but might have to try that one. I do not pre heat the cob loaf but pour it into the hollowed-out Cob, put the lid on then double wrap with tin foil and bake for 1-hour 180deg. Yum Yum. I make this every year for our Bathurst guests, I have given this recipe out man many times.