I’m a creature of habit. When friends come around I prefer to go the easy route over fancy, because most of the time friends are over to enjoy my {exquisite, ha!} company and not-so-much the food. So usually I’ll go with things I’ve made before, or uncomplicated recipes that aren’t likely to flop on the big night.
I’ve made this cob dip a heap of times before. I got the recipe from a friend when I was about 18. I’ve been making it the same way for all these years until I went to that friend’s house recently and they made it… and it turned out that I’d been making it wrong. Wrong or right, they’re both delicious. I’ll share the right way today, because it’s the easiest… and in the notes below I’ll put the wrong way in case you want to make it like I have for oh, you know, the past decade and a bit!
Ingredients
One cob loaf
1 tub of light sour cream {500g}
1 packet of chopped frozen spinach, thawed {around 250g}
1 packet of Spring Vegetable soup {I use this one}
Method
♥ Cut the top off the cob loaf. Usually it’ll be about a third of the cob, but use your own judgement. You just want to make sure there’s enough of the cob left in the bottom to fill with dip. Scoop out the insides and break into chunks. Do the same with the lid.
♥ In a jug or bowl mix the sour cream, spinach and soup mix. Pour into the cob. Serve on a platter, and eat by dunking the bits of bread into the dip. No double-dipping allowed.
Note: So, for the past however-many years I’ve been serving this as a warm dip. I used to put all the dip ingredients into a small pot and mix to combine. Then I’d put into the cob, cover with grated cheese and place in the oven. It’s nice like this for winter, but does take a little longer. Maybe try both…
Your way is the right way. 🙂
I love making cob. Sometimes I serve it warm and toasty and sometimes cold with fresh bread. I’ve tried the spinach one but i also make a couple of different flavours…. I mix 1 jar of Kraft cream cheese, 1 tub of sour cream, 1 block Philadelphia cream cheese and a handful of grated cheese as my base. I them add a packet of shredded ham and sometimes half a diced onion. Our latest favourite is with a BBQ chicken broken up with the ham (no onion) and served warm. The other night we made single serve ones using bread rolls instead of the cob loaf.
I have never made this but have tried it at parties. Sounds so easy! And I love the taste – guess I will have to give this one a go now I know how easy it is to make 🙂
I never made Spinach cob dip, but I do make regular spinach dip , and we keep the Jewish rye bread cut up & on the side. We use a tub of sour cream, some mayo, spinach (of course , and this vegetable mix.
I agree with Katrina, your way is the right way. I have never ever had cold cob loaf dip, warm is the best!
My sister makes it the ‘right’ way but I must say that I am quite partial to your ‘wrong’ way. Either way they both sound good! My girls we asking last week if we could make this so thank you for the timely recipe!!
Would it be bad to have it for dinner? It DOES have spinach in it. 😛
sounds meal worthy to me!!!!!!
I’ve been making this dip for years from a recipe my Mum’s best friend gave me before she died. Her version was a cold one which is almost identical to yours but it has a cup of mayonnaise. Best made overnight to let the flavours develop. I’ll have to try it warm…
I agree with Amy (below), I have never had it served cold… I use Philly cream cheese, bacon, garlic, creamed corn, french onion soup mix, and cut up bbq’d chicken. It is really nice and thick (very much like a meal) and the beauty is you can add your own bits and pieces.
I use cup of grated cheese, 1 cup of mayonnaise, 1 cup of sour cream, shallots and spinach, served warm……..delish!!
I can’t get my head around the mayo…
This is the exact dip I make but I’m so disappointed with Continental for taking the proper Spring Vegetable Soup Mix. It tastes so much nicer than the cup a soup. We love it cold in summer and warm with bacon and cheese in winter.
Never had it warm before, but could be interesting in winter
I make it with 1 cup mayo, 1 8oz block cream cheese, spinach & soup mix. People can’t seem to eat it fast enough. I now have to double the recipe every time I make it. I serve it with the bread or clubhouse crackers. Best if made and left in the fridge overnight.
Just had a similar cob at a party on the weekend. So delicious, hard to stay away from! I had my niece and fiancee over last weekend, I cooked up a mexican feast, nachos, tacos, salsa. Delish 🙂
I make mine with sour cream and bacon… YUM
http://www.danimezza.com/2011/12/how-to-make-cob-loaf/
I make my cold spinach dip with plain Greek yogurt and mayonnaise, some fresh dill and add chopped water chestnuts and green onions, chives or shallots–depending on what I have, to the basic mix. The hot spinach dip I’ve enjoyed has artichoke hearts, cream cheese, shredded cheese, garlic etc. To me they are two separate dishes, each with their own taste.
A friends makes a bacon and creamy cheese one – bakes it in the oven, it is so yum – ive made the spinach one both your way and cold – depending the season 🙂
I have always made it warm as well! The wrong way is so right :p
I always make it cold too. Try adding thinly sliced spring onions and a can of chopped water chestnuts for crunch… gimme more!!!!
I’ve always had it warm and stop eating it once it gets cold 😉
Thanks for sharing. Gonna try!
I use cream cheese and sour cream and always heat in the oven so the outside gets lovely and crispy – I don’t know if I’ve ever had it cold??
I make a bacon and cheese cob dip and the ‘right’ way to make it is to put it in the oven. This sounds like another yummy cob dip for me to try 😀
This is one of my family’s most requested party foods. It’s on the table every Christmas and every birthday or any reason there’s a celebration. I buy an extra loaf just for all the people dipping in.
drooooool.
are these your own images ? you need to put your name on them. i see the same image on another page on squidoo. I am just wondering if they took it from you without attribution.
Yes, these are mine. Did someone steal them?
I thought he had stolen them, and then I discovered that the links for each of 5 recipes taken from other sites, were listed at the very end! I am used to seeing them listed directly with the recipe or description. I have been looking at squidoo, but it seems like so many are just using information from other sites, and other pages just have watered down information. The main motivation seems to be the challenge to make lenses (pages of posts) and money with the advertisements. Squidoo is very careful to require photo credits and links, so I guess for them it is ok to be listed at the bottom, not really sure. Here is the link to the page: http://www.squidoo.com/top-5-simple-but-fancy-finger-foods-for-any-occasion . Sorry to worry you needlessly, but I am not happy with the way the links are at the very end.
I started making this dip in 1987 and have never had it warm or used philly cream cheese.
My recipe had half a grated onion
1 cup light sour cream
1 cup egg mayonnaise
1 box frozen spinach
1 pkt spring vegetable soup mix
I cobb loaf.
I believe this is the original recipe.
Silly question but I’m prepping this for tomorrow… do you cook the soup mix in water or just as is dry?
I was just googling for best cobb loaf dip recipes and yours came up so of course I am trying it for new years eve tomorrow 🙂
Ha! Meant to be Row! Have a great NYE. xx
Are you meant to make up the soup mix with water before adding it to the cob or just the dry mix in the packet (dry mixture)
It just get added dry. 🙂