A dip is a party essential, and a rip-and-dip cob loaf dip raises the roof! Easy to make, this cheesy onion dip not only looks and tastes amazing, there’s no bowl to wash up or bring home after a night out. They're great for picnics, too.
How to make a French onion cob loaf: key tips
When preparing your cob loaf, be sure to leave a good thick shell of at least 2cm, as you don’t want any of your dip leaking out. Tear the bread and cob lid into pieces that are the perfect size for picking up in your hands and dipping, so don’t make them too big or small.
After wilting your spinach, it’s important to squeeze out any excess water so that your dip doesn’t become too watery.
Keep an eye on your bread pieces as they cook. Because they are odd shapes, some may toast quicker than others and you won’t want any to turn to charcoal.
Key ingredients in this French onion cob loaf recipe
Choose a cob loaf that has a lovely round shape and flat base, so it will be the perfect vessel for your dip.
French onion soup mix contains all those savoury and oniony flavours you’ll need for this dip and it’s readily available at the supermarket. The sour cream and cream cheese are what make the mixture beautifully creamy.
Baby spinach is an easy no-chop way to add spinach to this dip, however you could also use chopped silverbeet or frozen spinach, if that’s what you have. If frozen, defrost and squeeze out the excess water before adding to the dip mixture.
If you love entertaining or you need to ‘bring a plate’, these dip recipes will come in handy. This 7-layer vegetarian bean dip also looks demolishable!
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 cob loaf
- 150g baby spinach
- 250g cream cheese
- 600ml Woolworths Sour Cream
- 1 x 40g pkt French onion soup mix
- 1 tsp olive oil
- A pinch of salt and pepper, to taste
Method
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Step 1Preheat oven to 180C.
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Step 2Cut the top off a cob loaf and pull out bread, leaving a 2 - 3cm shell. Tear the cob lid and bread pieces into strips.
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Step 3Heat a large frypan and add spinach with a tbs of water. Toss until wilted, then transfer to a colander and allow to cool slightly. Squeeze out excess water then chop finely.
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Step 4In a large bowl, mix together cream cheese, sour cream, soup mix and chopped spinach. Pour into the hollowed-out cob loaf. Place on a baking tray.
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Step 5Toss bread strips lightly in oil and season well. Place on tray next to filled cob. Bake for 15 minutes until the bread is toasted and golden. Serve cob with toasted bread and vegetable sticks on the side.
Recipe Notes
How do I serve this French onion cob loaf?
A sprinkle of chopped chives on top will make this cob loaf party ready. And if you like, you can also include some celery, carrot and cucumber sticks to your platter for dipping, alongside the bread pieces. After all the dippers have gone, encourage your guests to tear apart the cob shell for dipping.
Can I make this French onion cob loaf in advance?
If you like, you can mix the dip ingredients in a bowl and keep it covered in the fridge for up to 2 days. In fact, the soup mix will get a chance to mingle with the cream cheese and sour cream, and deepen the flavours. Simply fill the cob and bake on the day of serving.
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