Spinach dip cob loaf

This is one retro recipe that never goes out of style.

  • 30 mins cooking
  • Serves 10
  • Print
The cob loaf is back in a big way! This cheesy spinach dip has just the right amount of garlic and bacon bits to make this an instant hit when entertaining.
Make it without bacon for a vegetarian version.
Looking for more dip ideas?


Cob loaf spinach dip
  • 1 sourdough cob loaf
  • 2 tablespoon olive oil
  • 1 onion, chopped finely
  • 1 clove garlic
  • 250 gram bacon
  • 2 bunch fresh spinach or 1 packet frozen spinach, thawed
  • 1 lemon, juiced and zested
  • 250 gram cream cheese, softened
  • 125 gram creme fraiche
  • 200 gram cheddar cheese, grated
  • 50 gram parmesan, grated
  • 1 bunch chives, chopped
  • black pepper
  • sea salt


Cob loaf spinach dip
  • 1
    Cut top off bread loaf and tear the dough from the inside, place dough in an airtight container to keep it soft and fresh.
  • 2
    Preheat oven to 180°C/350°F.
  • 3
    Cook onion in a fry pan with the olive oil until translucent, add the bacon and cook until slightly browned.
  • 4
    Add the spinach and garlic to the pan and cook until the spinach is wilted and cooked through.
  • 5
    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.
  • 6
    Place spinach mixture in hollowed out cob loaf, place lid back on top, wrap tightly in foil and bake for 10 minutes.
  • 7
    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.

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