This creamy spinach and spring onion cob loaf dip is warm, cheesy and made for sharing. A hollowed-out cob loaf holds the filling, while the bread pulled from the centre is baked alongside it for dipping.

This recipe came from one of the original Three Friends Cook friends. Her mum always served it to start their Christmas celebrations, and it became one of those dishes the family looked forward to every year. She favoured a mixture of tasty cheese, mozzarella and Parmesan rather than cream cheese, giving the filling plenty of flavour and a lovely melted texture.

It is just as welcome at a party or a relaxed gathering at any other time of year. Put the whole loaf in the middle of the table and let everyone help themselves.

Why You’ll Love This Recipe

• Made for sharing – The loaf is both the serving dish and part of what you use to scoop up the dip.
• Warm and cheesy – Sour cream and a mixture of cheeses make a generous, savoury filling.
• Easy to prepare – Mix the filling, spoon it into the bread and bake.
• A family favourite – This is the cob loaf one of the original Three Friends Cook families served at Christmas.
• No bread wasted – Bake the pieces removed from the centre and serve them alongside the loaf.

Ingredients You’ll Need

Ingredients You’ll Need

Cob Loaf

Choose a large, sturdy cob loaf that can hold the filling. Leave a reasonably thick wall of bread when you hollow it out so it keeps its shape in the oven. Save the bread from the centre for dipping.

Frozen Spinach

Thaw the chopped spinach and squeeze out as much liquid as you can. Excess moisture will make the filling watery and can soak into the bread.

Spring Onions

Spring onions bring a fresh, gentle onion flavour to the rich filling. Slice them finely so they are evenly distributed.

Sour Cream and Soup Mix

Full-fat sour cream forms the creamy base. A packet of spring vegetable soup mix seasons the filling; the original recipe also suggests French onion soup mix as an alternative. Check the saltiness before adding any extra seasoning.

Cheese

A mixture of tasty cheese, mozzarella and Parmesan gives the filling flavour and a good melt. Reserve some of the grated cheese for the top of the loaf.

Tips for the Best Cob Loaf Dip

Squeeze the spinach thoroughly. Once thawed, press it firmly to remove as much water as possible before mixing it into the sour cream.

Keep the bread shell sturdy. Scoop out the soft centre without cutting too close to the base or sides.

Mix the spring onions through the filling. This step is easy to miss, but they should be distributed throughout the dip.

Check the centre before serving. Cob loaves vary in size. Bake until the filling is hot in the middle and the cheese on top has melted, rather than relying on the clock alone.

Watch the bread pieces. Spread them around the loaf so they warm and crisp as it bakes. If they are ready before the filled loaf, remove them and continue baking the loaf.

What to Serve with Cob Loaf Dip

Serve the cob loaf warm, with the toasted pieces from its centre arranged around it. Once those are gone, people can tear pieces from the sides of the loaf to scoop up the remaining filling.

For a larger party spread, you could serve it alongside my Creamy Beetroot Dip with Feta and Walnuts for a contrasting dip that can be prepared separately.

Make Ahead and Leftovers

You can mix the filling ahead of time and keep it covered in the refrigerator. Hollow out and fill the cob loaf when you are ready to bake, so the bread does not sit against the filling for too long.

Cob loaf dip is best served fresh and warm. Refrigerate any leftovers promptly in a covered container. The bread will soften after storage, but you can reheat the filling until hot and serve it with fresh or toasted bread.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, but cook it first, allow it to cool and squeeze it very well. The important thing is to remove excess moisture before adding it to the filling.

Can I use French onion soup mix?

Yes. The original recipe suggests it as an alternative to spring vegetable soup mix. The flavour will change, so choose the one you prefer and taste the filling before adding any other seasoning.

Why is my cob loaf soggy?

The most likely causes are spinach that has not been squeezed dry enough or filling the bread too far ahead of baking. A sturdy loaf with a thick bread shell also helps.

How do I know when it is ready?

The cheese on top should be melted and the filling should be hot all the way through. Because the size of a cob loaf varies, check the centre rather than judging it only by the appearance of the top.

Stay in Touch

If you make this spinach and spring onion cob loaf dip, I’d love to hear how it went. Leave a comment and rating below.

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Final Thoughts

It is easy to see why this cob loaf became a Christmas tradition for one of the original Three Friends Cook families. It arrives at the table warm, feeds a group and invites everyone to gather around it. The spinach, spring onions and mixture of cheeses make this particular version worth keeping.