Quick & Creamy Spinach Cob Loaf Dip (2024)

Australian/ Entrees / Appetisers/ Most Popular Recipes/ Recipes/ Super Simple

21/09/2023

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This easy spinach cob loaf recipe 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!

Quick & Creamy Spinach Cob Loaf Dip (1)

In This Post You’ll Learn

  • Why We Love This
  • What is Cob Loaf?
    • Where We Learnt This
  • What You’ll Need
  • How to Make Cob Loaf
  • Wandercook’s Tips
  • FAQs

Why We Love This

The epic cob loaf recipe belongs atfamily gatherings. It’salways one of the first appetisers to gowith guests literally ‘scraping the bottom of the barrel’ to get the last dip offerings available!

Cob loaf dips are so quick and easy to prepare, making them a true entertainer’s delight. They’re especially good at pot lucks orChristmas parties.

They even make fora great entrée for a family dinner of 6 – 8 people. You’ll want a light dinner recipe afterwards though, as the dip is surprisingly filling!

Related: / Greek Salad / Prawn co*cktail Salad

Quick & Creamy Spinach Cob Loaf Dip (2)

What is Cob Loaf?

Cob loaf is a dip served in a bread bowl. It’s a classic Australian party dish, which was super popular in the 80’s but has actually made forover a hundred years. In recent years it has made a huge comeback – and rightly so in our opinion!

Spinach dip loaf is one of the most traditional and popular fillings, right alongsidecheese and bacon. Which makes us think, we’d love to serve this up next to ourhoney baked camembert. We’d definitely be dipping into all three.

Where We Learnt This

Mum’s recipes are always a favourite. They hold that nostalgia of parties, barbecues and just general good times. So of course we went to see her to ask exactly how she makes it so tasty every. single. time.

What You’ll Need

Jump to Full Recipe Measurements

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.
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How to Make Cob Loaf

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Quick & Creamy Spinach Cob Loaf Dip (5)

First, gather your ingredients: See recipe card below for measurements.

Prepare the cob loaf:

  1. Preheat the oven to 110°C / 230°F. Slice 2 cm / 1 inch off the top of the cob loaf using a sharp serrated knife to create a lid. Scoop out the soft bread inside, breaking it up into bite size pieces. Place the bread pieces, hollow cob loaf and the lid onto a baking tray lined with baking paper. Bake for 5-10 minutes to lightly crisp the bread.

Make the spinach dip:

  1. 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 as much liquid as you can.
Quick & Creamy Spinach Cob Loaf Dip (6)
Quick & Creamy Spinach Cob Loaf Dip (7)
  1. Place the spinach into a medium mixing bowl. Add in the sour cream, Kewpie mayonnaise, red onion and spring vegetable soup powder. Mix well.

Optional:Cover and place in the fridge for an hour (up to overnight) to allow the flavours from the soup mix to really soak into the dip.

To serve:

  1. Preheat the oven again to 180°C / 360°F.Spoon 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. Transfer to a large serving plate or platter. Cut the lid into bite size pieces and arrange them around the cob loaf with the bread pieces. Serve immediately.

Wandercook’s Tips

  • Serving –For the freshest results, pop the filling into 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 a sheet of 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 and will become increasingly soggy. Best enjoyed fresh!
  • Need another dip?Make a quickmushroom pateto serve it up along side for any extra bread. Or whip up our creamy chicken and corn cob loaf dip instead.

FAQs

Is this cob loaf recipe served hot or cold?

Cob loaf can be served hot or cold depending on your preference. Cold works best in summer, whereas a warm cob loaf dip straight out of the oven is guaranteed to warm you up on a wintery night!

How can I make my cob loaf go further?

We love serving up our cob loaf dips with extra baguette slices, extra crackers, or fresh veggie slices such as cucumber, carrot and celery sticks.

What do you do with the empty loaf once all the dip is gone?

Slice the empty loaf into pieces and share them around! There’ll be just enough dip left on the inside surface for them to be just as delicious.

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Try these amazing recipes next:

  • Australian Pork Sausage Rolls – Our homemade take on a classic bakery snack.
  • Crispy Thai Spring Rolls – The ultimate dinner party starter.
  • Simple Zucchini Slice – Perfect for dinner with leftovers for lunch.
  • Australian Cheesy Potato Bake – Mum’s most popular recipe and epic BBQ side!
  • Mini Meat Pies (Party Pies) – Our go-to for feeding a crowd at family gatherings.
  • Top 26 BEST Aussie Recipes to Celebrate – All your favourites, for BBQs, picnics and more.

★ Did you make this recipe? Please leave a comment and a star rating below!

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!

5 from 28 votes

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Course: Appetiser

Cuisine: Australian

Servings: 6 People

Calories: 219kcal

Author: Wandercooks

Cost: $8

Equipment

Ingredients

MetricUS Customary

Instructions

  • 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.

Video

Quick & Creamy Spinach Cob Loaf Dip (10)

Recipe Notes

  • 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

Nutrition Facts

Quick & Creamy Spinach Cob Loaf Dip

Amount per Serving

Calories

219

% Daily Value*

Fat

22

g

34

%

Cholesterol

28

mg

9

%

Sodium

197

mg

9

%

Potassium

313

mg

9

%

Carbohydrates

5

g

2

%

Fiber

1

g

4

%

Sugar

2

g

2

%

Protein

2

g

4

%

Vitamin A

4158

IU

83

%

Vitamin C

13

mg

16

%

Calcium

88

mg

9

%

Iron

1

mg

6

%

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

Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Quick & Creamy Spinach Cob Loaf Dip (11)

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About Wandercooks

Wandercooks is an Australian recipe site reaching over 9 million views annually. Our recipes are here to inspire you with fresh and exciting food ideas from a range of Asian, European and Australian cuisines. As seen on Google.com, Today.com, Buzzfeed, Jetstar Asia and Lonely Planet.Read more...

Quick & Creamy Spinach Cob Loaf Dip (2024)

FAQs

How to thicken spinach dip? ›

Butter, Half & Half, and Flour: Combined to create a roux, these ingredients thicken the dip, ensuring a creamy, rich texture that's perfect for scooping. Frozen Spinach: Adds a healthy, bright element to the dip.

How long does spinach dip last in the fridge? ›

Storage: Store leftovers covered with plastic wrap in the refrigerator for up to 4 days. Make ahead: For the best flavors, let the dip chill at least 2 hours. Or, make it a day ahead and keep it in the refrigerator overnight. Favorite dippers: I could eat this cold spinach dip recipe with a spoon, if I'm being honest.

Why is my spinach dip too thick? ›

If your spinach dip is to thick, then you may need to add some liquid to it. But you have to add the right liquid. Since milk is already part of the ingredients, it would a great liquid to add in a little to change the consistency. I like to add in about a tablespoon at a time to thin out the texture.

Are you supposed to heat up creamy spinach dip? ›

Yes, you can heat Tostitos Spinach Dip and it brings out its natural cheesy flavor and make it taste even more delicious.

How long is creamy spinach dip good for after opening? ›

The date printed on the container is an “unopened” date - meaning the dip will stay fresh if unopened until that date. Once the dip container has been opened, we recommend consuming the dip within about 10-14 days for optimum flavor and freshness and follow the “refrigerate after opening” instructions on the label.

Is spinach dip healthy to eat? ›

Not all spinach dips are healthy, but you can improvise any dip recipe to make it more nutritious. A dip prepared with whole sour cream, cream cheese, mayonnaise or fatty oils may not be heart-healthy because of the fat content and high calorie count.

Is it OK to freeze spinach dip? ›

You can freeze spinach artichoke dip for up to three months.

Is spinach dip good the next day? ›

Make-Ahead: You can absolutely prepare this ahead of time; you can mix it up, cover and refrigerate up to one day in advance. It's good for about three days in the refrigerator, but I recommend only making it a day in advance so it's at peak freshness!

How to make spinach dip less salty? ›

Add an Acidic Ingredient

It won't reduce the sodium level of your dish, but adding an acidic ingredient, such as lemon juice, vinegar, or even a tomato product, can neutralize the saltiness of a dish. Start with a dash or a squeeze, stir well to combine, and give it a taste before adding any more.

Do you thaw spinach for dip? ›

Spinach is a healthy, leafy green veggie. You can freeze spinach and thaw it for later use in cooked dishes, smoothies, and dips.

What is creamed spinach made of? ›

Wilted spinach is mixed through a silky smooth white sauce, flavoured with sautéed onion and garlic, then served with parmesan cheese. This is the side dish of your dreams! Creamed spinach can be mistaken for just a bunch of spinach and heavy cream thrown together — like abracadabra — and you have creamed spinach.

What are the ingredients in Tostitos creamy spinach dip? ›

Water, Spinach, Sunflower Oil and/or Canola Oil, Red Bell Peppers, Water Chestnuts, Whey Protein Concentrate, and Less than 2% of the Following: Onions, Modified Tapioca and Corn Starch, Salt, Sugar, Vinegar, Garlic Powder, Lactic Acid, Natural Flavor, Xanthan Gum, Datem, Torula Yeast Extract, Monosodium Glutamate, and ...

What is spinach artichoke dip made of? ›

Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish; top with mozzarella cheese.

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