Place the cream cheese, sour cream, spinach, and French onion soup mix into a large bowl and mix well to combine. Cover the spinach mixture and place in the fridge to chill for a minimum of 1 hour
Using a serrated knife, cut the top off the cob loaf (approximately 5cm deep). The top then becomes the 'lid'. Scoop out pieces of the inside of the loaf until it is completely hollowed out.
Spoon the creamy spinach mixture into the hollowed loaf. Place the 'lid' on top. Bake for 20 minutes or until the creamy spinach dip has heated through and the bread pieces are crunchy.