- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Serving: Serves more than 10
Creamy Spinach Cobb Loaf
This is an amazing way to get a good dose of yummy, gooey, warm cheesy goodness! For an alternative serving suggestion, buy or make some mini dinner rolls and make mini individual 'cobb roll' serves for an appetiser. They will go down a treat!
Recipe Tester Feedback: “Another OMG recipe! Took it to work yesterday and it was a big hit – 10 out of 10!" - Fiona
No: Egg / Nuts
Contains: Gluten / Dairy
Variations: *Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 30-40 minutes
Serves more than 10
Cannot be frozen
You will need:
baking tray
baking paper
knife
chopping board
small bowl
spatula
Ingredients
- cobb loaf - 1, or Vienna loaf (*can use GF)
- baguette - sliced, for extra bread to dip, optional (*can use GF)
- Dip:
- onion - 1, large, peeled and roughly chopped
- garlic cloves - 2, peeled
- olive oil - 15g
- cream cheese - 500g, block, cubed
- sour cream - 300g
- baby spinach - 120g, leaves
- dried onion flakes - 2 Tbsp
- garlic powder - 1 tsp
- vegetable stock - 25g, paste
- cheese - 100g, grated
- salt
- pepper
- Variations:
- bread - mini dinner rolls, to replace cobb loaf (*can use GF)
Method
- Preheat the oven to 180C. Line a baking tray with baking paper.
- If you need to grate your cheese, add cubed cheese (100g) to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
- Add the peeled and chopped onion (1) and peeled garlic cloves (2) into the bowl. Chop Speed 6 / 6 seconds. Scrape down sides.
- Add the olive oil (15g) to the bowl. Program 5 minutes / 110C* / Speed 2, measuring cap off.
- While that is cooking, slice a lid off the cobb loaf (1) and remove all the bread from inside the loaf, leaving a thin bread shell. Tear the extra bread and the lid into small pieces. Set aside.
- Add the cubed cream cheese (500g), sour cream (300g), spinach leaves (120g), dried onion flakes (2 Tbsp), garlic powder (1 tsp), vegetable stock paste (25g), grated cheese (100g), salt and pepper to the bowl. Program 5 minutes / 100C / Speed 2.
- Pour the mixture into the hollowed cobb loaf.
- Bake for 20-30 minutes, until the bread is nice and crispy and the filling has warmed through. Add the bread pieces from the hollowed out cobb loaf or baguette slices (if using) to the baking tray and bake until toasted.
- Serve with toasted bread pieces around the loaf to dip with.
- Enjoy!
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Make your own!
* Make your own cobb loaf bread with the Cobb Loaf Bread recipe or the Rustic Gluten Free Cobb Loaf recipe from this issue.
* Make your own baguettes with the Crusty Baguettes recipe from The Picnic Issue or the Olive and Thyme Baguettes recipe from The Baking Issue.
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.
* Make your own dinner rolls with the Basic Dinner Rolls recipe from The Winter Warmers Issue, the Mini Coconut Dinner Rolls recipe (GF) from The Winter Warmers Issue, the Bread Rolls recipe from The On the Road Issue or the LCHF Bread Rolls recipe (GF) from The Packed Lunch Issue.
