Creamy spinach dip in a cobb loaf tastes amazing and is always a crowd pleaser. Nobody can resist a good warm spinach dip served in a toasty cobb loaf – especially me! It is an easy, quick and super yummy dip that tastes amazing served straight from the oven. Alternatively, you can mix the dip ingredients and buy the cobb loaf the day before. I pre-bake the cobb loaf before adding the dip, then bake it again, so it tastes fresh, even if it is a day old.
Spinach Dip in Cobb Loaf
Serves: Serves 8-10
- Cream Cheese x 1 block (250 grams or 8 ounces) - cut into chunks
- Sour Cream x 300ml
- Frozen Spinach x 250 grams thawed
- Brown onion - half a small one (finely chopped)
- Garlic powder - ¼ teaspoon
- French onion soup packet dry mix - 40 grams
- Cobb loaf (white or wholegrain)
- Pre- heat oven to 160C fan forced (or 180C no fan force)
- Cut the top off the cobb loaf to use as a lid later
- Carefully hollow out the loaf by removing pieces of bread from inside it
- Leave about 2cm around the edges
- Tear the leftover bread into pieces to bake (for dipping)
- Bake the cobb loaf in the oven on waxed paper on a tray - approx 5 minutes until firm/crisp
- Place thawed spinach in layers of thick paper towel. Squeeze until all excess liquid is gone.
- Mix the following in a large bowl: cream cheese, sour cream, spinach, french onion soup, brown onion, garlic powder until well combined.
- Remove cobb loaf from oven
- Place mixture into cobb loaf
- Cover with cobb loaf lid and place bread pieces on rest of tray
- Bake for about 20 minutes until very warm (check regularly to avoid burning loaf )
- Remove from oven and tear up cobb loaf lid into pieces
- Serve Spinach Dip in Cobb Loaf warm with baked pieces of crispy loaf and crackers
lynette clarke says
I am vegan but definitely will fry this. thank you
It is one of my absolute favourites. I hope you enjoyed it.