A fun and retro sharing plate. Cob Loaf, filled with creamy spinach dip served with fresh vegetables.

Name: Creamy Spinach Cob Loaf
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Kiwi
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; Raw vegetables, sliced to serve; Crackers, optional

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 ingredients for Creamy Spinach Cob Loaf on a grey bench

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.

Common questions for Creamy Spinach Cob Loaf:

How long will this dish 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.

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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.