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!
Servings 6 People
Calories 219kcal
Cost $8
Equipment
Ingredients
- 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
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.
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
Calories: 219kcal | Carbohydrates: 5g | Protein: 2g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 313mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4158IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 1mg