Spinach Cob Loaf

This EPIC creamy, cheesy Spinach Cob Loaf is the ultimate party food! Made using just 5 ingredients - cream cheese, spinach, sour cream, French onion soup mix and a cob loaf...

5 from 2 votes

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Course: Appetizer

Cuisine: American, Australian recipe

Diet: Vegetarian

Prep Time: 5

Cook Time: 20

Chilling Time: 1

Total Time: 1 25

Servings: serves

Calories: 151kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

mixing bowl
hand mixer, stand mixer or Thermomix optional
Oven

Ingredients

250 g cream cheese softened to room temperature
250 g chopped spinach fresh or defrosted (see notes)
300 ml sour cream
40 g French onion soup mix
1 cob loaf large, approximately 450g

Instructions

Squeeze out any excess liquid from the spinach.
Place the cream cheese, sour cream, spinach and French onion soup mix into a large bowl and mix to combine.
If using a Thermomix: Place the cream cheese, sour cream, spinach and French onion soup mix into the bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds or until combined.
Cover and place in the fridge to chill for a minimum of 1 hour (chilling is optional but recommended as it allows time for the flavours to develop).
Preheat the oven to 160 degrees celsius (fan-forced).
Using a serrated knife, cut the top off the cob loaf (approximately 5 cm). The top then becomes the 'lid'.
Scoop out pieces of the inside of the loaf until it is completely hollowed out.
Place the hollowed cob loaf onto a flat baking tray. Place the bread pieces around the cob loaf.
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.
Serve immediately by dipping the bread pieces into the warm spinach dip.

Notes

RECIPE NOTES & TIPS

If you don't have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until soft.
If using frozen spinach, make sure to thaw it completely and squeeze out any excess moisture before adding it to the mixture.
This dip can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the microwave for 1-2 minutes or until heated through before serving.
If you don't have a Thermomix, you can use a spoon, hand mixer or an electric stand mixer to combine the ingredients.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a healthier version, use light cream cheese and sour cream. You can also use Greek yogurt in place of the sour cream.
Add some spice if you like, by mixing in ¼ teaspoon of cayenne pepper, ½ teaspoon of garlic powder, or ¼ teaspoon of onion powder to the mixture.
Cob loaf is best served immediately after baking.
You can also serve this dip with crackers, tortilla chips, or vegetables.

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