Is there anything more delicious than a tasty cob loaf?
While it’s a pretty easy dip to whip up in the kitchen, it’s always exciting to discover new and delicious twists on the classic recipe.
You and your family probably have your own version that is a hit at the dinner table, but this super-cheesy spinach cob loaf is also irresistible.
Warm, full of flavour and perfect for all occasions, this particular dip goes well with bread, vegetable sticks and crackers.
- 450g cob loaf
- 250g frozen spinach, thawed
- 250g creamed cheese, softened
- 300ml tub sour cream
- 40g packet French onion soup mix
- Crackers and veggie sticks, to serve
- Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
- Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, cheese, sour cream and soup mix in a large bowl. Season with salt and pepper.
- Spoon mixture into loaf. Top with lid. Place on prepared tray. Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and extra crackers if desired.