Can I make the cob loaf in advance?

You can make the spinach dip up to 3 days ahead of time, but don't put it in the bread bowl and bake it until you're ready to serve.

Could I use frozen spinach?

Yes, you can. You can either add it straight into the pan and pop a lid on (this will defrost it by steaming it), or defrost it in the microwave first. Just make sure the water evaporates as you're cooking it on the stovetop (you don't want a sad, watery dip).

Can I add anything else to the dip?

I like to add about 1/2 cup of chopped artichoke hearts (from a jar), to turn this into a classic spinach and artichoke dip, or you could mix through homemade basil pesto , sun-dried tomato pesto , chopped sundried tomatoes or speedy marinated olives . If you're not worried about this being vegetarian, cook streaky bacon or diced chorizo in the pan first, until super crispy, then remove from the pan and continue with the recipe, adding it back into the dip after you've mixed in the cheeses.

Cheesy Spinach Cob Loaf (Dip in a Bread Bowl)

Description

You’ll be the star of any party by serving this cheesy spinach cob loaf (or creamy spinach dip in a bread bowl). It’s endlessly popular, easy to prep, and uses simple ingredients (plus, this version uses no mayo).

Ingredients

Units Scale

1 large round loaf of bread
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons chilli flakes
1 teaspoon salt
350g/12oz spinach leaves, chopped
1 cup cream cheese
1/2 cup Greek yogurt
1/2 cup sour cream (optional)
1/2 cup mozzarella, grated
1/2 cup cheddar, grated
1 lemon, zested (optional)
Black pepper
1 tablespoon sweet chilli jam

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Instructions

Prepare your bread bowl. Heat your oven to 200C/400F fan. Slice the top of your loaf right off, then use your knife to cut into the middle and carve out a cavity in the middle of the bread. Don’t throw away the bread you’ve cut out – slice both the top and the insides you’ve cut out into chunks. Transfer the hollowed-out loaf and the sliced bread scraps to a lined oven tray. Drizzle the bread scraps with a little olive oil.
Wilt the spinach. Heat 1 tablespoon of olive oil over medium heat, then add your garlic, salt and 1 teaspoon of chilli flakes, and stir for a minute. Pile on the spinach (you might need to do this in stages, depending on the size of your pan), then stir it around the pan, as it wilts down and the water is released. If you have a lid for your pan, you can pop it on to speed up the process. Keep stirring the wilted spinach for a couple of minutes, so the water can evaporate (excess water will mean a watery dip, so it’s important to do this step).
Add the cheeses. Add the cream cheese, Greek yogurt and sour cream if you’re using it, and stir to mix them through the spinach. Add three-quarters of the grated mozzarella and all the grated cheddar, then stir as they melt into the dip. Finish with the lemon zest and a good grind of black pepper, then taste, and add a little more salt if it needs it.
Bake the dip. Transfer the dip into the hollowed-out cavity of your loaf, then scatter over the remaining mozzarella and chili flakes. Transfer the tray to the oven, and bake for 20 minutes, until the bread is golden and crispy and the cheese is melted and bubbling.
Garnish and serve. Remove from the oven, then transfer to a serving platter. Drizzle the sweet chili jam on top of the hot dip, then arrange the crispy bread scraps all around it. Serve with more crackers and crudités for dipping, and enjoy right away while the dip is hot and gooey.

Notes

PREP AHEAD: You can make the dip itself 3 days ahead of time if you like, but wait until you’re ready to serve to pop it into the bread bowl and bake it.

INGREDIENT NOTES: It’s important to use full-fat Greek yogurt here – the low-fat variety tends to split and curdle a bit when you heat them, which will make the texture of the dip a little off (it will still taste great though).

SUBSTITUTIONS: Use frozen spinach if you like – defrost it either in the pan itself or in the microwave is fine. Low-fat cream cheese works well here. Play around with your cheeses – I like to mix something mild and stretchy (mozzarella) with something strong-flavoured (cheddar here), but you could use gruyere, blue cheese or manchego.

OPTIONAL ADDITIONS: Try adding 1/2 cup of chopped (jarred) artichoke hearts for a classic spinach and artichoke dip, or mix through homemade basil pesto, sundried tomato pesto, chopped sundried tomatoes or marinated olives. If you’re not worried about keeping the dip vegetarian, cook some diced streaky bacon or chorizo in the pan first, then set it aside and add it back into the dip after you’ve mixed in the cheeses.

SERVING SUGGESTIONS: I like to serve the dip with a big pile of crackers and crudites for dipping – crunchy homemade pita chips or sourdough dukkah crackers are great.

LEFTOVERS? Scoop out the dip from the bread if there’s any leftover – you can tear up the bread and bake it into croutons. Try tossing the dip through pasta for a GORGEOUS pasta sauce, or use it as a spread on sandwiches.

Prep Time: 5
Cook Time: 20
Category: dips
Method: oven
Cuisine: american

Nutrition

Serving Size: 1/4 cup