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Spinach Cob Loaf with crackers around the outside on a white platter
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5 from 5 votes

Spinach Cob Loaf (Cob Loaf Dip)

Spinach Cob Loaf is a quick and easy appetizer! Perfect for entertaining, using simple ingredients this cob loaf dip goes down a treat!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetiser
Cuisine: Australian, International
Keyword: bread, dip, Spinach
Servings: 12
Calories: 168kcal
Author: Adrianne


  • Baking tray
  • Food processor
  • Mixing bowl
  • Wooden spoon


Spinach Cob Loaf

  • 1 cob loaf Note 1
  • 240 grams spinach Note 2
  • 40 grams french onion dip Note 3
  • 500 grams cream cheese Note 4
  • 1 cup greek yoghurt Note 5


  • 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


    • Note 1 you will easily be able to get bread like this either at the local shops or the bakery. I like the round loaf which has sesame seeds on it 
    • Note 2 you can use frozen spinach, but I prefer using fresh as I think it tastes better! 
    • Note 3 this is in the soup section of the supermarket. It is a small packet (40 grams) and you can use any brand. We use 2 of them for this recipe. 
    • Note 4 it is much easier to work with cream cheese when it is softer. So try and remove it from the fridge early if you can as then you will be able to mix it into the ingredients with less elbow grease!
    • Note 5 some recipes would use cream here, but I prefer greek yoghurt as it has less calories and a great taste that works well with the other ingredients 


Calories: 168kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 176mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2446IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg