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RECIPE
6 INGREDIENTS 4 STEPS 10min

Spinach Dip Cob Loaf

4.5
4 Ratings
Editor's Choice
Spinach Dip Cob Loaf is the ultimate party food. Served with lightly toasted bread chunks, this delightfully retro dish will be a big hit at your next barbecue, party or movie night!
Spinach Dip Cob Loaf Recipe | SideChef
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Spinach Dip Cob Loaf is the ultimate party food. Served with lightly toasted bread chunks, this delightfully retro dish will be a big hit at your next barbecue, party or movie night!

How To Make Spinach Dip Cob Loaf

How To Prepare The Spinach Dip and Bread Boule

Prepare the spinach dip in a mixing bowl by mixing all the ingredients together until fully combined. Set it aside while preparing the bread bowl. Slice the top off the bread boule and remove the insides.Try to pull bigger pieces since you’ll be using them for dipping later. Keep the bread pieces on the same baking pan to toast it with the bread bowl. Bake it in your pre-heated oven for 5-10 minutes or until your bread is toasted properly and bread pieces are starting to brown. While the bread bowl is still hot, transfer the spinach dip immediately and serve it warm.

Ingredients & Substitutions

  • Spinach - thaw frozen spinach in the microwave for 1-2 minutes. Alternatively, you can use fresh spinach, just boil and let cool first.
  • Ricotta Cheese - fresh cheese that is creamy yet mild in flavor. You can also whip your own Homemade Ricotta Cheese with just 4 ingredients.
  • Sour Cream - this adds some tangy flavor or slight acidic flavor to this spinach dip. You can substitute it with cream cheese if you prefer.
  • French Onion Soup Powder Mix - a flavorful savory seasoning that goes well with the other components of this dip. Although this powder mix can easily be bought from stores, you can also make your own mix from your spice rack.
  • Bread Boule - a French-style bread that’s shaped as a squashed ball and great for recipes like dips and soups because of its thick crust.

Tips & Suggestions

  • Make your own french onion soup powder mix by mixing together these ingredients: dried onion flakes, beef or vegetable bouillon granules, onion powder, celery seed, dried parsley, paprika, and ground black pepper.

Frequently Asked Questions

Can you make this in advance?

You can make the spinach filling the day before and keep it in the fridge. For the best results, add the filling in the bread just before serving.

Can you eat spinach cob loaf cold?

Yes! What’s great about this recipe is you can eat this dip cold in the hot summer days and eat it hot and bubbly in the cool fall days.

How long does this cob loaf keep in the fridge?

This will generally keep for about 2-4 days in the fridge. Dips made with dairy like sourcream and ricotta do not typically freeze well, as the texture might change so it is not recommended to freeze this recipe.

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Bringing you the best traditional, home-style and old forgotten classic recipes!
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10min
Total Time
$1.46
Cost Per Serving

Ingredients

Servings
8
US / METRIC
3 1/3 cups
Frozen Spinach , thawed, finely chopped
1 1/4 cups
Ricotta Cheese
1 1/4 cups
1/3 cup
French Onion Soup Powder Mix
to taste
Freshly Ground Black Pepper
1
Bread Boule
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Nutrition Per Serving

VIEW ALL
CALORIES
307
FAT
11.1 g
PROTEIN
10.0 g
CARBS
39.0 g

Cooking Instructions

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Step 1
In a large mixing bowl, add Frozen Spinach (3 1/3 cups) , Ricotta Cheese (1 1/4 cups) , Sour Cream (1 1/4 cups) , French Onion Soup Powder Mix (1/3 cup) and Freshly Ground Black Pepper (to taste) . Mix until combined and set aside.
Step 2
Cut a lid off the top of the Bread Boule (1) . Pull out the bread from the center of the loaf, ending up with an empty bread bowl. On a baking tray, break the lid and inside bread into bite-size pieces and arrange them around the bread bowl.
Step 3
Bake at 180 degrees C (350 degrees F) for 5-10 minutes.
Step 4
Transfer dip into the bread bowl. Serve and enjoy!

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Nutrition Per Serving
Calories
307
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
7.4 g
37%
Trans Fat
0.1 g
--
Cholesterol
43.5 mg
14%
Carbohydrates
39.0 g
14%
Fiber
3.0 g
11%
Sugars
3.4 g
--
Protein
10.0 g
20%
Sodium
454.6 mg
20%
Vitamin D
0.1 µg
0%
Calcium
234.9 mg
18%
Iron
3.3 mg
18%
Potassium
82.1 mg
2%
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