Cheese and spinach cob loaf 0



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It’s cheesy, it’s warm and it’s oh-so tasty! Cob loaf dip has got to be one of the easiest and most satisfying things to make, especially if you’ve got people coming over and you’re short on time. It’s so easy to mix it all together and then throw in the oven while it works it’s magic. It’s lovely served on a bread broad with a collection of the toasted bread, crackers and veggie sticks scattered around it. The best part is that everyone can dig in all together and you won’t have any washing up to do at the end!


  • 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


1. 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.

2. 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.

3. 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.


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