Delight your senses with this sensational Creamy Spinach Cob Loaf. 

Method:

1) Preheat the oven to 180°C (160° fan) | 350F | gas 4.

2) Beat together the sour cream and cream cheese in a large mixing bowl until thoroughly combined. Add the spinach, cheeses, garlic, salt, and pepper, beating to combine.

3) Cut the top lid off the boule and hollow out the bread inside, reserving it. Place the hollowed out boule and the bread on a large rimmed baking tray; tear the bread into large pieces if needed. Spoon the cream cheese mixture into the boule.

4) Bake until the dip is warmed through and the bread is toasted and golden, about 25-30 minutes.

5) Remove from the oven and let cool briefly before serving.

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Ingredients

• 240 g | 1 cup sour cream
• 475 g | 2 cups cream cheese, softened
• 350 g | 5 cups frozen spinach, thawed, rinsed, and drained
• 150 g | 1 1/2 cups Cheddar, grated
• 150 g | 1 1/2 cups Parmesan, grated

• 1 clove garlic, minced
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1 French boule

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Directions

• Step 1

  Preheat the oven to 180C and line an oven tray with baking paper.  
  

• Step 2

  Cut off the top of the cob loaf to make a lid and a large hole in the centre of the bread. With the lid slice into smaller pieces which will later be used as dipping bread. 

  

• Step 3

  Make sure the spinach is dry and then mix it with creamed cheese, sour cream, the soup mix and salt and pepper. 

• Step 4

  Spoon mixture into the loaf and bake for 15 minutes or until crunchy and golden. Serve with your bread pieces, crackers or chopped vegetables.