It’s party season, and that means one delicious thing; It’s time to bring out the French Onion Cob Loaf.
If there’s one dish that everyone gravitates towards at parties, it has to be a cob dip. I know I do. I love that crunchy bread with the gooey dip, it’s the perfect combo.
This is super simple to make, perfect for vegetarians, and is budget-friendly too. You can make the filling up the day before, store in an air-tight container, and fill the bread on the day, right before the event.
If you can’t get your hands on a cob loaf, you can serve the dip in a bowl, and serve with slices of baguette. Just get it anyway you can, I say.
Can you make cob dip the day before?
You can make the filling the day before, but it’s best not to fill the cob until the day of the party to serve it at its best.
Can you pre-heat the cob dip filling?
With this recipe, there’s no need to heat the filling beforehand, it will warm in the oven. For other cob dips, the fillings are often served cold but in some instances you can warm them through just like I’ve done with this recipe.
How long does cob dip last?
This really depends on the party, doesn’t it? The cob dip is best on the day, but I won’t lie I’ve stretched it to the next day and indulged in some leftovers. They’re definitely not as great as the day of the party, but delicious all the same.
French Onion Cob Loaf Dip
Description
Is there anything better than a bread bowl filled with a deliciously creamy French Onion dip filling? We think not.
Ingredients
1 cob loaf
120g baby spinach
225g cream cheese
2 x 300ml cartons of sour cream
1 x 40g packet French Onion soup mix
Instructions
1. Preheat oven to 180ºC. Line a baking tray with baking paper.
2. Cut the lid off the cob loaf, and pull out the bread inside the cob, leaving a 3cm shell {so that the cob loaf creates a bowl for the dip to sit in}. Tear or cut the bread pieces into strips. Place onto a baking tray, with the bread pieces in a single layer around the cob loaf.
3. In a frying pan over medium heat, cook the spinach with a dash of water, until wilted. Remove any excess water, and allow to cool. Chop finely.
4. In a bowl {or a blender for ease}, mix together the cream cheese, sour cream, French Onion soup mix and the spinach. Scoop into the cob loaf.
5. Bake for 15 minutes, until the bread is golden brown and the dip is heated through. Serve warm on a platter with the bread pieces.
Notes
For a healthier version, serve with vegetable sticks, like carrots and celery.
