Spinach and Bacon Cob Loaf

Spinach bacon cob loaf on white plate with toasted bread bits .

5 from 6 votes

Spinach And Bacon Cob Loaf is a crowd pleasing party starter! Simple ingredients. Gooey cheese filling. Oven baked warm dip.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, dip

Cuisine: Western

Keyword: spinach and bacon cob loaf

Servings:

Calories: 254kcal

Author: Adrianne

Ingredients

1 tablespoon olive oil
1 large onion peeled and diced
1 cup diced bacon
250 grams/8 oz frozen spinach
1 cob loaf
250 grams/8 oz cream cheese Note 1
300 grams/10 oz sour cream
2 cups cheese
1 packet spring onion soup mix Note 2

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Bacon, onion and spinach: place a large frying pan onto the stove top, turn the heat to high and add the olive oil. Next transfer in the chopped onion and diced bacon. Let these cook for 2-3 minutes then add the frozen spinach. Cook till the spinach is wilted into the bacon mixture. Then turn the heat off and remove the pan from the stove.
Cob loaf: place the cob loaf in the centre of a clean, dry chopping board. Use a bread knife to slice the top off. Then use your hands to pull the white fluffy bread out from the insides and place it alongside the hollowed bread bowl. Use a knife to slice the top of the loaf and then use cooking spray to spray these bits of bread.
Cheese mix: add the softened cream cheese, sour cream and cheddar cheese to a large mixing bowl. Use a spatula to stir and consistently mix together.
Combine: next add the cooked spinach, bacon and onion to the mixing bowl. Then pour the dried soup mix over the top. Use the spatula to stir until the filling is consistently mixed together.
Transfer: next transfer the combined filling into the hollowed bread bowl. Place a silicon mat onto a baking tray then spread the extra bits of bread on either side and place the dip filled cob loaf in the centre.
Oven bake: place the baking tray into the preheated oven on the middle shelf. Cook for 10 minutes then use oven mitts to remove and a pair of tongs to transfer the cooked bread bits off the silicon mat. Place the dip back into the oven and cook it for a further 20 minutes. Note 3
To serve: use oven mitts to remove the baking tray from the oven when the cook time is up. Set it onto a heatproof surface. Next use the oven mitts to gently lift the cooked spinach and bacon cob loaf and place it in the centre of a large serving platter. Spread the extra bits of toasted bread around the base and serve immediately.

Video

Notes

Note 1 - Cream cheese: we want this to be at room temperature. This makes it soft and easy to combine. We are not using electric beaters, simply a spatula so ensuring that the cream cheese is soften to begin with is a key step in the recipe process.
Note 2 - Dried soup mix: the type that I like to use for this recipe is called ''spring vegetable simmer soup'. It is optional not essential to add it however, I do think it ensures that the dip is jam packed with flavor. It is a product that you will find with the pulses and beans in the supermarket. It has a long shelf life, so can be kept in the pantry and pulled out as needed.
Note 3 - Skewer: test with a skewer inserted in the middle of the dip at this point and ensure that the filling is warm and cooked through. Or continue to cook for another 10 minutes and check again.

Nutrition