Name: Spinach Dip Cob Loaf
Total time: PT600.0S
Yield: 8
Ingredients: 500 gram Frozen Spinach; 300 gram Ricotta Cheese; 300 gram Sour Cream; 30 gram French Onion Soup Powder Mix; to taste Freshly Ground Black Pepper; 1 Bread Boule

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!

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

Appetizers

4th of July

Oven

Finger Food

Beginner

Low Salt

Quick

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Comfort Food

Bread

Snack

Shellfish-Free

Vegetarian

Game Day

One-Pot

Quick & Easy

Labor Day

Memorial Day

Side Dish

Vegetables

<p>
<h2>How To Make Spinach Dip Cob Loaf</h2>
<h3>How To Prepare The Spinach Dip and Bread Boule</h3>
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. 
<br></br>
<br></br>
<h2> Ingredients &amp; Substitutions</h2>
<ul>
<li>Spinach - thaw frozen spinach in the microwave for 1-2 minutes. Alternatively, you can use fresh spinach, just boil and let cool first.</li>
<li>Ricotta Cheese - fresh cheese that is creamy yet mild in flavor. You can also whip your own <a href="https://www.sidechef.com/recipes/2760/homemade_ricotta_cheese/" target="_blank">Homemade Ricotta Cheese</a> with just 4 ingredients.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
</ul>
<br></br>
<h2>Tips &amp; Suggestions</h2>
<ul>
<li>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.</li>
</ul>
<br></br>
<h2>Frequently Asked Questions</h2>
<h3>Can you make this in advance?</h3>
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.
<br></br>
<br></br>
<h3>Can you eat spinach cob loaf cold?</h3>
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.
<br></br>
<br></br>
<h3>How long does this cob loaf keep in the fridge?</h3>
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. 
<br></br>
<br></br>
<h2>You Might Also Like:</h2>
<h3>Learn More</h3>
<ul>
<li><a href="https://www.sidechef.com/articles/1471/dip-night-with-friends-your-next-level-potluck/" target="_blank">Ultimate Guide to Potluck</a></li>
</ul>
<h3>Collection of Recipes You Should Explore</h3>
<ul>
<li><a href="https://www.sidechef.com/collections/150/munch-madness-slam-dunk-snacks-for-game-night/" target="_blank">Munch Madness: Slam Dunk Snacks for Game Night</a></li>
</ul>
<br></br>
<h3>Other Popular Recipes You Should Try</h3>
<ul>
<li><a href="https://www.sidechef.com/recipes/2215/spinach_artichoke_dip/" target="_blank">Spinach Artichoke Dip</a></li>
<li><a href="https://www.sidechef.com/recipes/4246/cauliflower_and_spinach_dip/" target="_blank">Cauliflower and Spinach Dip</a></li>
<li><a href="https://www.sidechef.com/recipes/7981/creamy_corn_dip_cob_loaf/" target="_blank">Creamy Corn Dip Cob Loaf</a></li>
</ul>
<br></br>
</p>

Spinach Dip Cob Loaf

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Frozen Spinach

gram

Ricotta Cheese

Sour Cream

French Onion Soup Powder Mix

Freshly Ground Black Pepper

to taste

Bread Boule

In a large mixing bowl, add {@2:}, {@3:}, {@4:}, {@1:} and {@0:}. Mix until combined and set aside.

In a large mixing bowl, add Frozen Spinach (500 gram), Ricotta Cheese (300 gram), Sour Cream (300 gram), French Onion Soup Powder Mix (30 gram) and Freshly Ground Black Pepper (to taste). Mix until combined and set aside.

In a large mixing bowl, add Frozen Spinach (500 g), Ricotta Cheese (300 g), Sour Cream (300 g), French Onion Soup Powder Mix (30 g) and Freshly Ground Black Pepper (to taste). Mix until combined and set aside.

Cut a lid off the top of the {@0:}. 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.

Cut a lid off the top of the Bread Boule (1 N/A). 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.

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.

Bake at 180 degrees C (350 degrees F) for 5-10 minutes.

Transfer dip into the bread bowl. Serve and enjoy!

Spinach Dip Cob Loaf

10MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags