A spinach cob loaf, often simply called a “cob loaf dip,” is a beloved Australian party staple that perfectly blends a creamy, flavourful dip with an edible bread bowl. It’s an impressive yet surprisingly easy appetizer to prepare, ideal for gatherings, barbecues, or casual entertaining. The beauty of this dish lies in its interactive nature guests simply tear off pieces of the warm, crusty bread to scoop up the hot, cheesy, and spinach-laden filling.
The core components are a round, crusty cob loaf of bread and a rich, often cheese-based, spinach dip. While there are countless variations for the dip, the combination of spinach, cream cheese, sour cream, and various other cheeses is a classic for a reason.
Key Components of a Delicious Spinach Cob Loaf:
The Cob Loaf:
- Type of Bread: A round, crusty cob loaf is essential. Sourdough or a rustic white bread with a thick crust works best as it can withstand the moisture of the dip without collapsing. Avoid soft, sandwich-style loaves.
- Size: Choose a loaf that’s suitably sized for your gathering. A medium to large loaf (around 500-800g) is usually a good starting point.
The Spinach Dip:
- Spinach: Frozen chopped spinach is most commonly used due to its convenience. Ensure it’s thoroughly thawed and squeezed dry to remove as much excess water as possible, which prevents a watery dip. Fresh spinach can also be used, blanched and squeezed dry.
- Cream Cheese: The foundation of the creamy texture and rich flavour. Full-fat cream cheese is recommended for the best consistency and taste.
- Sour Cream: Adds tanginess and helps thin out the cream cheese for a smoother dip.
- Other Cheeses: A blend of cheeses adds complexity. Popular choices include:
- Cheddar: For sharp, classic cheese flavour.
- Mozzarella: For stretchiness and melty goodness.
- Parmesan: For a salty, umami kick.
- Aromatics: Onion (finely chopped or spring onions/scallions), garlic, and sometimes a hint of nutmeg or a dash of Worcestershire sauce, enhance the flavour profile.
- Seasoning: Salt and pepper are essential, and perhaps a pinch of cayenne or chili flakes for a subtle kick.
Classic Cheesy Spinach Cob Loaf Recipe
This recipe delivers a rich, creamy, and irresistible spinach dip baked inside a crusty cob loaf.
Yields: 8-12 servings (as an appetizer) Prep time: 20 minutes Cook time: 30-40 minutes
Ingredients:
- 1 large round cob loaf (approx. 700-800g), sourdough or rustic white bread
- 500g (approx. 1.1 lbs) frozen chopped spinach, thawed and very well squeezed dry
- 250g (1 block) cream cheese, softened
- 1 cup (250g) sour cream
- 1 cup (120g) shredded cheddar cheese
- ½ cup (60g) shredded mozzarella cheese (optional, but adds great melt)
- ¼ cup (30g) grated Parmesan cheese
- ½ small onion, finely minced (or 2-3 spring onions, finely chopped)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of ground nutmeg (optional, enhances spinach flavour)
- 1-2 tablespoons milk (if needed to thin the dip slightly)
Equipment:
- Sharp serrated knife
- Large mixing bowl
- Baking tray, lined with baking paper or foil
Instructions:
Preheat Oven & Prepare Loaf:
- Preheat your oven to 180°C (350°F).
- Using a sharp serrated knife, carefully cut a circular lid from the top of the cob loaf. Don’t cut through completely, aim to leave a small border (about 1 inch) around the edge.
- Scoop out the soft bread from the inside of the loaf, leaving a shell of about 1-inch thick walls. Be careful not to pierce through the bottom or sides.
- Tear the removed bread (from the lid and the inside) into bite-sized pieces. These will be your dippers.
- Place the hollowed-out cob loaf and the bread dippers on a lined baking tray.
Prepare the Spinach Dip:
- Crucial Step: Squeeze the Spinach Dry! Place the thawed spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as humanly possible. This is vital to prevent a watery dip.
- In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar, shredded mozzarella (if using), grated Parmesan, minced onion, minced garlic, salt, pepper, and nutmeg (if using).
- Add the well-squeezed dry spinach to the cheese mixture.
- Mix everything together thoroughly until all ingredients are well combined. If the mixture seems too stiff, you can add 1-2 tablespoons of milk to achieve a good spoonable consistency.
Fill and Bake:
- Spoon the spinach dip mixture evenly into the hollowed-out cob loaf.
- Arrange the bread dippers around the base of the cob loaf on the baking tray.
Bake:
- Bake in the preheated oven for 30-40 minutes.
- The dip should be hot, bubbly, and melted, and the bread dippers should be golden brown and crispy. If the dippers are browning too quickly, you can remove them earlier or loosely cover them with foil.
Serve:
- Carefully transfer the hot spinach cob loaf to a serving platter.
- Arrange the toasted bread dippers around it.
- Serve immediately while the dip is hot and gooey. Guests can pull off pieces of the crusty bread bowl itself to dip.
Tips for Success:
- Dry Spinach is Key: Seriously, squeeze that spinach like your life depends on it! Any excess moisture will make your dip watery.
- Soften Cream Cheese: Ensure your cream cheese is at room temperature for easy mixing and a smooth dip.
- Don’t Overfill: Leave a little space at the top of the cob loaf to prevent overflow.
- Serving Warm: This dip is definitely best served warm, straight from the oven, when the cheeses are melty and the bread is crusty.
- Variations: Feel free to customise!
- Add cooked, crumbled bacon or crispy prosciutto to the dip mixture.
- Include finely chopped water chestnuts for extra crunch.
- Experiment with other cheeses like Gruyere or Monterey Jack.
- A dash of hot sauce or red pepper flakes can add a subtle kick.
The spinach cob loaf is more than just a dip; it’s a social centrepiece that invites everyone to gather around and enjoy. It’s a guaranteed crowd-pleaser that’s sure to disappear quickly at any gathering.