Quick & Creamy Spinach Cob Loaf Dip (2024)

What You’ll Need

Six simple ingredients really bring together a fantastic dish to impress!

• Cob Loaf –We use a plain white cob loaf from the supermarket. You can also use sourdough, wholemeal or homemade if you prefer.
• Spinach –Frozen spinach works a treat here. We used half a bag (250g) and thawed it quickly in the microwave in about a minute or two, before breaking it apart with a fork. You can also use fresh spinach, just chop it up and steam or boil it first, then use as per normal in the recipe once cooled.
• Sour Cream –This brings the creaminess to the dish and works so well with the spinach and onion. You can substitute with cream cheese or ricotta if you prefer.
• Mayonnaise –We love Kewpie mayonnaise in everything, as it really takes this cob loaf recipe to the next level. You can substitute with regular whole egg mayonnaise if you prefer, or omit and use more sour cream instead.
• Spring Vegetable Soup Powder –This adds huge flavour to the mix. There’s plenty of salt in here, so you shouldn’t need any extra, but you can add in a crack of black pepper if you want. Sub with other flavours like French onion soup or 2 tbsp of vegetable or chicken stock. For a less salty result, use 1 tbsp of chopped garlic instead.
• Red Onion –The crunch this adds to the dish is wonderful. You can also substitute with other popular options such as spring onion or water chestnuts.

Quick & Creamy Spinach Cob Loaf Dip

Spinach Cob Loaf is a classic Aussie party dip and such an entertainer's delight. You'll need just 6 easy ingredients, and your friends will be begging for the recipe!

• ▢ 1 cob loaf 450-500g
• ▢ 250 g spinach frozen and thawed
• ▢ 1 cup sour cream 250g
• ▢ 1/2 cup Kewpie mayonnaise 90g or whole egg
• ▢ 1 red onion
• ▢ 1 spring vegetable soup mix 30g or French onion

Metric – US Customary

• Pre-heat the oven to 110°C / 230°F.

• Slice around 2 cm / 1 inch off the top of the cob loaf, and remove the soft bread inside. Break it up into bite size pieces and place onto a tray lined with baking paper. Add the lid and empty cob loaf and pop the tray into the oven for 5-10 minutes to lightly crisp the bread.

  1 cob loaf

• Lay two sheets of paper towel on a plate and place the thawed spinach in the middle. Wrap up into a tight ball and squeeze out the extra water.

  250 g spinach

• Unwrap the spinach and place in a medium bowl. Next, add in the sour cream, Kewpie mayonnaise, red onion and spring vegetable soup powder. Mix together until combined well.

  1 cup sour cream, 1/2 cup Kewpie mayonnaise, 1 red onion, 1 spring vegetable soup mix

• Optional: Cover and place in the fridge for an hour (up to overnight) to allow the flavours to develop further from the soup mix.

When Ready To Serve

• Pre-heat the oven to 180°C / 360°F.

• Scoop the spinach dip into the cob loaf and place onto a tray lined with baking paper. Bake for 5 minutes to slightly warm the dip. Remove and place on a large plate. Cut the lid into bite size pieces and add them and the remaining bread pieces around cob loaf dip. Serve immediately.

• Serving – For the freshest results, pop the filling in the bread just before serving. You can make the spinach filling the day before to save on time if you need.
• Storage – If you need to transport the dip, you can cover the loaf and pieces with aluminium foil to keep everything fresh on arrival.
• Leftovers – Any leftovers (doubt there will be!) won’t keep well, as the dip soaks into the bread over time, so we recommend you throw it out.
• Ingredients:
  • Cob Loaf – Plain white works well from the supermarket. You can also use sourdough, wholemeal or homemade.
  • Spinach – Frozen spinach works a treat here. We used half a bag (250g) and thawed it quickly in the microwave in about a minute or two, before breaking it apart with a fork. You can also use fresh spinach, just chop it up and steam or boil it first, then use as per normal in the recipe once cooled.
  • Sour Cream – Substitute with cream cheese or ricotta if you prefer.
  • Mayonnaise – Substitute with regular whole egg mayonnaise if you prefer, or omit and use more sour cream instead.
  • Spring Vegetable Soup Powder – Substitute with French onion soup or 2 tbsp of vegetable or chicken stock. For a less salty result, use 1 tbsp of chopped garlic.
  • Red Onion – Can sub with spring onion or water chestnuts.

Nutrition Facts

Quick & Creamy Spinach Cob Loaf Dip

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.