Not only is this Spinach and Spring Onion Cob Loaf Dip super yummy it also holds a sentimental place in my heart, and tummy. It is always Mum’s Christmas time opener, it wouldn’t be Christmas without it.
I’ve seen other recipes with cream cheese, but I think the shredded blend of tasty, mozzarella and parmesan works best.
The sizes of the cobb loaves do vary so just make sure you bake for long enough to melt the cheese in the very centre, and of course on top.
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Make sure to squeeze the moisture out of the spinach once it’s defrosted.
The soup packet pictured is the one we recommend but any brand works, as does French onion.
So what are you waiting for? Enjoy your delicious Creamy Spinach and Spring Onion Cob Loaf Dip at your next family gathering. I promise you will keep coming back to it!
Creamy Spinach and Spring Onion Cob Loaf Dip
Ingredients
- 1 large Cob loaf
- 1 tub sour cream full fat
- 5 spring onions chopped
- 1 pkt spring vegetable soup mix
- 100 gm frozen chopped spinach
- 250 gm cheese mix (shredded mozzarella/tasty/parmesan)
Instructions
- Pre-heat oven to 180C
- Cut the top off the cobb loaf and scoop out bread leaving a circular bowl
- Mix sour cream and soup mix in a mixing bowl
- Squeeze out excess moisture from spinach and mix in to sour cream
- Add cheese mix, reserving enough to cover the top of the cut away cobb loaf
- Pour mixture into cobb loaf bowl
- Place scooped out bread pieces and the top of the coob loaf on a baking tray with the cobb loaf and mixture
- Bake for 25 minutes until heated through and cheese is melted.
