This easy Spinach Cob Loaf Dip recipe is a classic party dip. Always the first appetiser to disappear, this recipe came from a friend of mine. It’s been a party staple for over 100 years for good reason. It’s easy, it’s delicious and it feeds a crowd. And this one is requested over and over!
If you’ve never seen one and you’re wondering what is a cob loaf dip, anyway, it’s exactly what it sounds like. A dip, inside a cob loaf and it’s totally addictive. Sometimes served hot, this one is served cold which I like better since you can savour every morsel without worrying about it getting cold.
Thank you. I have made this a couple of times … It is absolutely delicious.Bubbly
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Ingredients In Spinach Cob Loaf Dip
Look no further, you’ve found the very best cob dip right here. Pinky promise!This is a bread bowl dip recipe with just 6 ingredients!
Detailed quantities and instructions in the recipe card below.
- A cob loaf – a regular size loaf (about 500g or 1lb) is perfect but you can make mini ones and spread them around the table too. If you can’t get hold of a cob loaf where you are, just get the best loaf of bread you can find.
- Powdered spring vegetable soup mix – other powdered soups will work and I’ve tested some but this one is always still my favourite. The quantity you need is 40g or 1.5 oz
- Spinach – the frozen kind, thawed and remove as much of the moisture as possible with paper towel.
- Water chestnuts – these have a very subtle flavour but the reason you DO NOT SKIP the water chestnuts is for texture. They add such a great crunch.
- Mayonnaise – just regular shop bought egg mayonnaise is perfect. I use light since that’s what we keep in the house but use full fat if you prefer it.
- Sour cream – ditto. Light works great but use full fat if you prefer.
You can use whatever soup mix you like but I highly recommend sticking to vegetable if you can find it and don’t use one with noodles in it (or remove the noodles via a sieve).
In particular, I use this Continental Spring Vegetable Soup mix. It gives the best flavour in this dip. French onion also works quite well.
Hand on my heart, I’m not exaggerating one little bit. Everyone loves this creamy, savoury creation.
The ingredients are easy, keep in the cupboard or freezer type things except for two that you’ll buy fresh (bread and sour cream).
How To Make it
Detailed quantities and instructions in the recipe card below.
- Mix together the other 5 ingredients (photos 1&2) in a bowl and leave it in the fridge for a couple of hours before serving, so the vegies in the soup mix can rehydrate (otherwise they will be a bit chewy).
- Cut a big hole in the top of your cob loaf, and rip out the bread inside (photo 3) in large chunks. Leave a base intact, so that you have a big bread bowl.
- Optional step (photo 4): Toast the bread under the overhead grill / broiler just to get it a little golden and crispy. You can skip this step.
- When you’re ready to serve, put the cob on a plate, tip the dip into the centre and scatter the extra bread chunks around the edge.
Grilling the bread is totally optional and just up to whether you want it soft or a little crusty.
I’m not a soft bread person – which has never stopped me from digging into this when it gets served up – but I just prefer to crisp it all up a bit.
The filling is served cold, not hot and baked like some recipes. That just makes this even easier to make, and great all year round.
Want to try making your own cob loaf? Try this no knead rosemary parmesan bread.
Tips And Storage
- Make ahead: The dip can be made up to 48 hours in advance. Keep it stored separately to the bread, in the fridge until serving time or it will make the bread soggy.
- Don’t keep leftovers: I highly doubt there will be leftovers but if there is, I recommend not keeping them for food safety reasons. It’s quite a communal snack and it’s likely leftovers have been sitting out at room temperature for a while.
- Use fresh bread: The bread is best fresh but if you use day-old bread, toast it closer to serving to freshen it up.
- Best not frozen: While it can be frozen, doing so will change the texture of the dip. It’s so simple to make there should be no need to freeze it though.
This is a brilliant party snack idea that never fails. Never ever! A brilliant combination of flavour and simplicity make this Spinach Cob Loaf Dip completely addictive. I dare you to try to stop before it’s all gone.
Did you try this cob dip recipe?
Leaving a rating and comment below the recipe is so helpful!
- 500 g cob loaf (1lb)
- ¾ cup, lightly packed frozen spinach, thawed (125g)
- ¾ cup light sour cream (or full fat)
- ¾ cup light whole egg mayonnaise (or full fat)
- 1 packet spring vegetable simmer soup mix (40g / 1.5oz)
- ½ cup water chestnuts, roughly chopped
For best results, always weigh ingredients where a weight is provided
- Preheat the grill on high.
- Cut a large hole in the centre of the cob loaf and pull the bread out in large chunks (good mouthful size), leaving a base in the bread so you have a bread bowl.
- Optional step: Arrange the chunks of bread and the hollowed out cob loaf on a baking tray and grill / broil for 5-7 minutes until just starting to get golden. Keep an eye on it. Remove and allow to cool completely.
- At least 2 hours before serving, put together the dip.
- Use some paper towel to squeeze any excess moisture out of the spinach.
- Mix the spinach, sour cream, mayonnaise, soup mix and water chestnuts together in a bowl and allow to sit in the fridge covered until serving time. This will allow the vegetables in the soup mix to rehydrate.
- To serve, fill the cob loaf with the dip and arrange on a platter with the chunks of toasted bread around it.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- If you’re in Australia, you can simple use a 200ml tub of sour cream, then use the same container to measure the mayonnaise.
- You don’t have to toast the bread if you prefer to leave it soft.
- Use smaller cob loaves if you like and spread them around the table.
- French onion soup also works quite well.
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