Spinach French Onion Cob Dip | Daily Dine

Spinach French Onion Cob Dip

Recipe video above. Australia's favourite dip!! This retro classic is a French onion dip made using a packet soup mix with spinach stirred through, served in a hollowed out cob bread loaf.Don't even think about making this from scratch - that is not the Australian way!Use the bread scooped out for dipping, and look forward to the end when the dip is all gone and everybody rips into the dip-soaked bread bowl!

View original recipe on recipetineats.com

dipaustralian

Prep Time: 10 minutes

Total Time: 190 minutes

Servings: 12

Nutritional Information

Calories:251 kcal

Carbohydrate:22 g

Cholesterol:32 mg

Fat:16 g

Dietary Fiber:2 g

Protein:6 g

Saturated Fat:6 g

Sodium:320 mg

Sugar:3 g

Trans Fat:0.01 g

Unsaturated Fat:8 g

Ingredients

1 packet (40g/1.4oz) French onion soup mix powder, ( full salt (not low salt))

250g/8 oz cream cheese (, full fat)

300g/ 10oz sour cream (, full fat (or 250g/8oz tub + top up with yogurt or extra mayo))

1/2 cup mayonnaise (, whole-egg or Kewpie)

250g/8 oz frozen chopped spinach (, thawed (I microwave), excess water squeezed out with hands (Note 1))

1 cob loaf ((crusty round bread), preferably sourdough, or other shape loaf, about 25cm/10oz wide (Note 2))

Artichokes, chopped water chestnuts, green onion, bacon, garlic, shredded cheese, jalapeño (for zing!)

Instructions

Step 1
Warm cream cheese then mix well to soften. Mix in mayo, sour cream and soup, then spinach. Fridge 3 hours, serve in bread bowl!
Step 2
Soften cream cheese - Put the cream cheese in a microwave-proof bowl and use a wooden spoon to roughly break it up into 8 or so chunks. Microwave on high for ~30 seconds then mix well until it is soft and loose, like sour cream.
Step 3
Mix - Add the sour cream, mayonnaise and soup powder, mix well. Then stir in spinach.
Step 4
Fridge 3 hours - Refrigerate, covered, for 3 hours (or overnight) to let the flavours meld.
Step 5
Bread bowl - Using a bread knife, cut a lid off the bread (about 2.5cm/1" thick). Cut around the inside of the loaf, leaving a 2cm/0.8" border and base. Score the bread inside the ring into 2.5cm/1" squares, then pull the pieces out with your fingers to create a bread bowl.
Step 6
Serve - Take it out of the fridge 1 hour prior to serving to take the chill out and loosen (if needed, warm slightly in microwave). Give it a good mix, pour into the bowl and serve with the bread pieces on the side for dipping. I recommend providing extra dippers (crackers, chips - my favourite is crinkle cut plain potato chips) as there is more dip than bread!
Step 7
Loosely wrap the dip filled bread with foil and bake for 30 minutes at 180°C/350°F (160°C fan-forced). Olive oil spray bread pieces and season with pinch of salt. Scatter around the unwrapped cob dip and bake for a further 15 minutes or until the bread pieces are lightly browned. Serve warm!

Community Notes

No notes yet. Be the first to share your experience.