Creamy Spinach Cob Loaf Dip

This Spinach Cob Loaf is the ultimate party food perfect for the festive season. Its baked in the oven for 10 minutes and can be served hot or cold.

Course Appetizer

Cuisine Australian

Prep Time 10

Cook Time 12

Servings

Calories 401kcal

Author Kim

Ingredients

1 Cob Bread Loaf
1 packet Frozen Spinach (250 grams or 1 cup)
¼ cup Butter
3 tablespoons flour
2 cups Milk
½ cup grated cheese
1 teaspoons crushed garlic
1 tablespoon diced basil
½ teaspoon salt
½ teaspoon black pepper

Instructions

Bread:

Begin by slicing off the top of the cob loaf, cutting about a quarter down from the top, leaving three-quarters of the loaf intact. Set the top aside; you'll need it later. Hollow out the cob by scooping out chunks of bread, placing them on a baking tray.

Filling:

Preheat the oven to 180 degrees C or 350 degrees F. On medium heat, sauté onions and garlic in a pan until the onions soften. Add spinach, stir briefly to heat, then set aside.
In a separate pot, melt butter over high heat. Remove from heat, add flour, and stir to create a paste. Return the pot to high heat, add one cup of milk, whisk vigorously to break down the paste and thicken the milk. Repeat with the second cup of milk, stirring continuously for 2 minutes.
Add grated cheese, garlic, and diced basil, stirring for a few more minutes as the sauce thickens. Introduce the spinach/onion/garlic mixture, season with salt and pepper, and stir until well combined. Remove from heat.
Pour the creamy filling into the hollowed-out bread bowl. Place the bread chunks and the lid around the bread bowl on the baking tray. Bake at 180 degrees C/350 degrees F for 10 minutes. Once out of the oven, gently stir the cheese-spinach sauce, and serve immediately. Enjoy the gooey goodness!

Notes

- Bread Loaf: You'll need a a cob loaf for this recipe. If its not available, a good substitute would be ciabatta or any other rustic round loaf.
- Spinach: I like using frozen spinach because I prefer the softer texture.
- Garlic: crushed garlic, garlic paste or garlic powder will work.
- Onion: Diced onion is best, although you could use onion powder.
- Cheese: I use tasty cheese, and any hard grated cheese will work, although low fat may not be as creamy.
- Milk: Full fat milk is recommended to achieve a creamy dip.
Tips:
- Thoroughly Drain the Spinach: Frozen spinach tends to retain moisture, and excess water can make your cob loaf soggy. After thawing the spinach, be sure to squeeze out as much water as possible. You can use a clean kitchen towel or paper towels to press and drain the spinach effectively.
- Transporting the Dip: put the top of the loaf (the lid) on the bread bowl. Place everything on a tray, including bread pieces and cover securely with foil.
  Make Ahead: the spinach dip can be made ahead of time and added into the bread bowl when you are ready to bake it.

Nutrition