We had family over recently for dinner and I wanted to give them something to nibble on for the afternoon. Usually when we get together for dinner we always have crackers and dip or chips and bread with dinner but I thought I would mix it up a little and make a delicious cob loaf dip.
Everybody loved it and it was eaten up pretty quickly. The best part is that the whole lot can be eaten including the crusts, which after a little while the dip makes it a little soggy and ooh so tasty!!
In the past I have used frozen spinach but I had a bag of spinach in the fridge so I was happy to try this and it worked really well.
Place spinach into saucepan and stir until leaves are soft.
Working fast roughly chop the spinach, place back into saucepan
Add the cheese and stir with spinach until melted (it should melt from the heat of the pan and spinach) return back to heat if you need to for only just a few seconds
Add in remaining ingredients. Pull the middle from a cob loaf and arrange on plate, pour dip into cob loaf
Cheesy Spinach Cob Loaf Dip
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
5 mins |
15 mins |
- 1 packet of spinach leaves
- 2 cups grated cheese
- 1 tub of sour cream
- 1/2 packet of spring vegetable dry soup mix
- 1 cob loaf
Instructions
- Place spinach in saucepan and cook on medium until soft
- Working quickly remove spinach from pan and chop roughly. Return to pan.
- Add in cheese and stir until melted, return to heat if you need for only a few seconds
- Add in sour cream and soup mix, stir until well combined
- Cut the centre top crust away from the cob loaf and pull out the centre, break all pieces into bite sizes
- Just before you are ready to serve to your guests fill the cob loaf with the cheesy spinach mixture
By Kat – The Organised Housewife
12 comments
I put my cob loaf in the oven with the filling in and the lid on and bake until the loaf and broken pieces are crunchy and brown and it melts the filling and warms in and makes it nice and gooey
The crunchy pieces and great for the dip
I don’t know how long in the oven but I put it in at about 180c just till its all brown and golden and crunchy
It’s great all warm
Great idea
Ooh this sounds like pure yumminess Trish, will have to give it a try 🙂
I make a similar dip and have been told that it only works with the frozen spinach – which is a pain in the arse, So thank you for the fresh spinach tip. I also add diced water chestnuts.
I made a fantastic bacon one the other weekend, it was FANTASTIC 🙂 love cob loaf dips
I do one with 250 – 300g each of mayonnaise, a pkt spring vege soup, 1 pkt frozen spinach (defrosted and all water squeezed out). Mix it all together and pour into cob loaf. I like to make the filling several hours before (or the night before) so the soup mix had time to fully flavour the rest of the mix. It also thickens after a while in the fridge.
That should say 250 – 300g each of mayonnaise and sour cream. I just use whatever quantity of sour cream is in the container and then match it with mayo
Sounds great yummy, Kirsty!
Thanks for sharing your cob loaf. I do a similar one using ham and chopped up onion and I bake mine in the oven. I also place the bread that’s been pulled apart and slowly baked that as well which make the pieces of bread crusty. Delicious all the same. I am going to try your one for an event coming up soon.
Yum I love this recipe! Thanks for sharing. Years ago we used to do onion dip – one can reduced cream, a packet French onion soup mix, a squeeze of lemon juice. I like your recipe better because we get the greens in! Xx
I wanted to say thank you – I’ve made this maybe half a dozen times (I do heat it in the oven). Every time it’s a crowd pleaser – to the point where I’m afraid to experiment with anything else (eg I see a lot of recipes calling for mayo or creamed cheese)!
Should the filling be served hot or cold
hot!! keep it warm in the pot right up until you need to serve it 🙂