Preheat your oven to 180°C/400°F/gas 6.
Use a sharp knife to cut a hole in the top of your cob loaf
On a baking tray, set out baking paper for the bread bowl and additional bread pieces
Pull the fluffy white bread out and set aside
Use a food processor to blitz the spinach leaves
Add chopped spinach leaves and cream cheese to a mixing bowl, stir to combine
Add french onion soup mix to mixing bowl as well as greek yoghurt, stir to combine until raw dip is consistently mixed together
Spoon spinach dip into prepared bread bowl
Bake for 10 mins at 180°c
Remove toasted additional bread from tray and set aside, turn the oven down to (325 degrees F 165 degrees C gas mark 3).
Transfer bread bowl to middle oven rack and cook for 50 mins (bread will toast and dip will be cooked through)
Serve on platter surrounded by veggie sticks, crackers and toasted bread