Description
A creamy and savory spinach cob loaf dip that combines cream cheese, sour cream, and French onion soup mix with tender spinach, baked inside a hollowed-out bread loaf. Perfect for sharing as a warm appetizer or party snack.
Ingredients
Scale
Dip Ingredients
- 250g cream cheese, softened
- 250g frozen spinach, thawed and excess liquid squeezed out
- 300ml sour cream
- 40g French onion soup mix
Bread
- 1 cob loaf
Instructions
- Preheat the oven: Preheat the oven to 160ºC fan forced or 180ºC for a conventional oven to prepare for baking the dip.
- Prepare the dip mixture: In a large bowl, combine the thawed and drained spinach, softened cream cheese, sour cream, and French onion soup mix. Stir thoroughly to blend all ingredients well. Chill in the refrigerator for 30 minutes to allow the flavors to develop and meld together.
- Prepare the cob loaf: Cut off the top of the cob loaf and carefully scoop out the bread from the center, leaving a hollow shell. Tear the removed bread and the top lid into small pieces, then spread them out on a tray to the side.
- Fill and bake: Pour the chilled spinach dip mixture into the hollowed cob loaf. Place the filled loaf on a baking tray and bake in the preheated oven for 20 minutes, until the dip is hot and creamy.
- Serve: Serve the spinach cob loaf dip hot with the torn bread pieces for dipping and scooping.
Notes
- Ensure to squeeze out excess liquid from the spinach to prevent the dip from becoming watery.
- The French onion soup mix adds a flavorful punch, but you can substitute with onion powder and dried herbs if unavailable.
- Serve immediately after baking for the best creamy texture and warm flavor.
- Leftover dip can be refrigerated in an airtight container and reheated gently before serving.
Nutrition
- Serving Size: 1/6 of dip with bread
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
