What’s a party without cob dip? It’s not a party I want to go to. 🤣 This spinach cob loaf dip is easy to make, packed full of delicious flavour, and always a crowd-pleaser.
You know it’s a good party when someone brings out the cob dip, right? And when it’s spinach cob loaf dip, well it’s a goooooood party. Perfect for vegetarians, it’s a crowd-pleaser that is so easy to make. Filled with creamy sour cream, cream cheese and moorish spinach with a little french onion did, it’s a winner!
Can you use fresh spinach in cob dip?
If you wanted to use up fresh spinach, you could use it, but it’s much easier to use frozen spinach.
How long does cob dip keep for?
Cob loaf dip is best eaten on the day that it’s made, beyond that it gets a bit soggy. If you want to make it ahead, you can make the filling ahead of time (only a day or two) and fill it the next day.
How to make spinach cob loaf
Spinach cob loaf is dangerously easy to make, the hardest bit is going to the bakery to buy the cob loaf (those guys sell out quickly!).
♡ To get started, preheat the oven to 160ºC fan forced. Line a tray with baking paper.
♡ In a large bowl, combine the spinach, cream cheese, sour cream and French onion soup mix. Mix it all up until smooth as possible. Place in the fridge for 30 minutes for flavours to settle. If you want to skip this step, feel free to do so.
♡ Now to attack the cob, in the gentlest way possible, of course! Cut the top off the loaf, and scoop out the bread from the centre. Tear into small pieces that are perfect for scooping. Tear the top lid into small pieces too. Place onto a tray.
♡ Lastly, carefully pour the dip mixture into the cob loaf and place into the oven. Bake for 20 minutes. This recipe is best served hot, or warm. It always goes so fast so I doubt it will have a chance to get cold.
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