This spinach cob loaf recipe fills a toasted round loaf with a creamy dip of spinach, parmesan, garlic and spring onion, then bakes it until hot and bubbling. The bread you pull out becomes the dippers.
It’s a meat-free party classic that works for barbecues, Christmas lunch and footy finals. There’s no cooking on the stove, just mix, fill and bake.
The one step you can’t skip is squeezing the spinach. Get it really dry and the dip stays thick and scoopable.
Table of Contents
Why this spinach cob loaf recipe works
Classic spinach dip is usually sour cream, mayonnaise and onion soup mix. This version adds cream cheese for body and parmesan for a savoury, cheesy flavour.
- Toasted shell: baking the empty cob first makes a crisp wall that holds the dip.
- Three creamy layers of flavour: sour cream for tang, mayo for silkiness and cream cheese for structure.
- Bright finish: a squeeze of lemon and a pinch of nutmeg stop it tasting heavy.
The recipe says a moderate oven, which is about 180°C. Taste the filling before it goes in. It should be bold, because the bread softens the flavour.
The squeeze test
Watery spinach is the number one reason this dip goes runny. Thaw the frozen spinach fully, then use this as your guide.
| What you see | Is it ready? |
|---|---|
| Water runs out when you press it with a spoon | Not yet. Press it in a sieve first. |
| A few drips when squeezed by hand | Nearly. Wrap it in a clean tea towel and wring hard. |
| A tight, dry ball that holds its shape | Ready to fold into the filling. |
Using fresh spinach? Wilt about 500 g baby spinach in a dry pan, cool it, squeeze it the same way and chop it finely.
Creamy Spinach Cob Loaf Recipe
Course: AppetiserCuisine: AustralianDifficulty: Easy12
servings15
minutes25
minutes285
kcal40
minutesA creamy spinach dip with garlic, spring onion and parmesan, spooned into a toasted bread shell and baked until hot. Easy party food made for sharing.
Ingredients
1 large round cob loaf
250 g frozen chopped spinach, fully defrosted and squeezed dry
250 g sour cream
175 g whole egg mayonnaise
125 g cream cheese, softened
1 cup grated parmesan, loosely packed
3 spring onions, finely sliced
2 cloves garlic, minced
1 packet dried onion soup mix or 2 teaspoons vegetable stock powder
2 teaspoons lemon juice plus extra to taste
A small pinch of ground nutmeg
Salt and black pepper to taste
2 tablespoons olive oil or melted butter for brushing
Chopped chives to finish
Torn raw vegetables, crackers and extra bread for serving if desired
Directions
- Toast the cob shell. Heat oven to moderate. Slice a lid from the cob. Pull out the soft middle in large chunks. Brush the inside of the shell, the lid and bread chunks with olive oil. Bake on a tray until lightly golden and dry.
- Make the creamy filling. Beat cream cheese in a large bowl until smooth. Add sour cream and mayonnaise. Whisk until velvety. Fold in the squeezed spinach, parmesan, spring onions, garlic, onion soup mix, lemon juice and nutmeg. Season with salt and pepper. Taste and adjust until the flavour is bright and savoury.
- Fill and bake. Spoon the creamy spinach into the toasted shell. Bake until hot through and starting to bubble around the edges. Scatter with chives.
- Serve. Place the cob on a platter. Surround with toasted bread pieces and any extras. Invite everyone to dig in while it is hot.
Notes
- Lighter dip: replace half the mayonnaise with Greek yoghurt.
- Meatier version: add crisp bacon pieces.
- More texture: fold in chopped artichokes or water chestnuts.
- Keep it hot: sit the cob on a preheated pizza stone.
- Soft cob: bake the empty shell a little longer so it firms up before filling.
Spinach cob loaf troubleshooting
- Watery dip: the spinach wasn’t squeezed enough. Use the squeeze test above next time.
- Soggy base: the shell wasn’t toasted, or the filling sat in it too long. Toast it until dry and fill just before baking.
- Bland: add more lemon juice, a pinch of salt, or a little extra soup mix or parmesan.
- Too thick: stir in a spoon of sour cream.
- Too thin: stir through extra cream cheese or a handful of grated cheese.
Variations
Bacon and corn
Fold in crisp chopped bacon, corn kernels and a pinch of smoked paprika. Salty and sweet in every scoop.
Artichoke and lemon
Add chopped marinated artichokes, lemon zest and extra parmesan.
Jalapeño and cheddar
Swap the parmesan for cheddar and add diced jalapeño. Grate a little more cheese on top for a golden crust.
Dairy free
Use plant-based mayo and dairy free cream cheese, and swap the parmesan for nutritional yeast. Brush the cob with olive oil.
Gluten free
Use a gluten free cob, or bake the dip in a shallow dish and serve with gluten free crackers and veggie sticks.
Dippers and serving ideas
| Crunchy | Fresh | Something extra |
|---|---|---|
| Toasted bread chunks | Carrot sticks | Warm potato wedges |
| Crackers | Cucumber | Olives |
| Grissini | Capsicum strips | Cherry tomatoes |
| Pretzels or corn chips | Snow peas | Lemon wedges |
For a full party spread, put it next to a Greek salad and some grilled mushrooms, with a pavlova or jelly slice for dessert.
Make ahead and storage
- Up to 2 days before: mix the filling and keep it covered in the fridge.
- Earlier on the day: toast the shell and bread chunks and keep them at room temperature.
- When people arrive: fill the cob and bake until hot, about 25 minutes.
- For a picnic: keep the filling cold in a cooler bag and fill the cob on site. It’s fine at room temperature too.
Leftover filling keeps in the fridge for 3 days. Warm it gently in a small baking dish and serve with fresh toasted bread. The filling doesn’t freeze well because the creamy base can split.
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Frequently asked questions
Can I make this spinach cob loaf recipe ahead?
Yes. Mix the filling up to 2 days ahead and keep it in the fridge. Toast the shell on the day, then fill and bake just before serving.
Can I use fresh spinach instead of frozen?
Yes. Wilt about 500 g baby spinach in a dry pan, cool it, squeeze out all the liquid and chop it finely.
How do I stop a spinach cob loaf going soggy?
Toast the empty shell until dry and lightly golden before filling, and squeeze the spinach really well.
What temperature is a moderate oven?
About 180°C. The filled cob takes around 25 minutes to heat through and bubble at the edges.
Can I make a dairy free spinach cob loaf recipe?
Yes. Use plant-based mayo and dairy free cream cheese, swap the parmesan for nutritional yeast, and brush the cob with olive oil.
This spinach cob loaf recipe is easy, meat free and always popular. Squeeze the spinach, toast the shell and taste before baking, and you’ll have a bubbling cob ready to share.
Happy hosting,
Ella x
