Spinach dip cob loaf

Out of all the cob loaf recipes out there, this one takes the cake... or should be say the cob!
Cob loaf spinach dip

Cob loaf spinach dip

Dean Wilmot

A cob loaf is a marvellous creation that’s perfect for big family gatherings and parties. Instead of using French onion soup mix and sour cream, we use fresh herbs, cream cheese and creme fraiche to creamy, moreish cob loaf dip that the whole family will enjoy. When removing the top of the cob loaf, save the smaller bread pieces and lay them alongside the cob loaf – that way guests and family can dig right in without pulling apart the cob.

Looking for more dip ideas or finger foods for your next gathering?

Loading the player...


Cob loaf spinach dip


Cob loaf spinach dip


Cut top off bread loaf and tear the dough from the inside, place dough in an airtight container to keep it soft and fresh.


Preheat oven to 180°C/350°F.


Cook onion in a fry pan with the olive oil until translucent, add the bacon and cook until slightly browned.


Add the spinach and garlic to the pan and cook until the spinach is wilted and cooked through.


Then add the cream cheese and creme fraiche and cook, stirring, until well mixed through. Turn the heat down and add the grated cheddar and parmesan a handful at a time, stirring until melted and mixed through. Add chives and season to taste.


Place spinach mixture in hollowed out cob loaf, place lid back on top, wrap tightly in foil and bake for 10 minutes.


Serve loaf with reserved dough pieces and crudites on the side.

If you’d prefer to serve a vegetarian version, simply leave out the bacon. If you use frozen spinach rather than fresh, make sure you squeeze all the water from the leaves before placing in pan.


Related stories