A cob loaf is a marvellous bread bowl creation that’s perfect party food for big family gatherings and get togethers. Instead of using French onion soup mix and sour cream, we use fresh herbs, cream cheese and crème fraiche to create a creamy, cheesy moreish spinach cob loaf dip that the whole family will enjoy. Serve as part of a platter with other party snacks or on its own: a cob dip is a party in and of itself.
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 crowd pleaser dip ideas or finger foods for your next gathering?
Ingredients
Method
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.
Note
Can you eat cob loaf the next day?
Yes, you can eat a cob loaf the day after making. In fact, cob loaf will last up to two days if stored properly. Make sure you store your leftover cob loaf in the fridge in an airtight container or wrapped tightly in foil, and reheat carefully in an oven heated to 180°C or with a quick blast in the air fryer. You can leave the loaf in the oven just long enough to warm it through again, but we think that a nice, golden toast on the bread and crusty top is the main benefit to enjoying a cob loaf over two sittings.
How do you slash a cob loaf?
To slash your cob loaf, start with cutting a round out of the top, and then removing the crust from that round. Next, using your fingers, scoop out the inside of the cob loaf from the inside, being careful not puncture the outer crust, which will form the foundation of the cob loaf.
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