It was the must-have party starter of 1970s but the cob loaf has made a spectacular comeback, and for good reason. Easy to make and made for sharing, there’s not a lot we don’t love about a good cob loaf.

This creamy French onion cob loaf, inspired by the classic dip, is easy to make, perfect for sharing and oh, so delicious! We recommend serving it with crispy garlic bread pieces…

Ingredients

1 medium sourdough cobb loaf

250 g frozen spinach or kale, thawed

250 g block cream cheese, room temperature

40 g packet salt-reduced dry French onion soup mix

250 g tub sour cream

¾ cup chopped walnuts, toasted (see notes)

2 Tbsp olive oil

2 cloves garlic, crushed

fresh baby carrots to serve

capsicum cut into strips to serve

mixed tomatoes to serve

crackers to serve

Method

Preheat oven to 180°C (160°C fan-forced). Take a slice from the top of the cob and set aside. Carefully remove the centre of the cob, leaving enough bread around the crust to make a case. Set the soft centre pieces aside.

Squeeze any excess liquid from the spinach. Beat cream cheese until smooth, add the French onion soup mix, then the sour cream. Fold in the spinach and half the walnuts. Season to taste with black pepper.

Spoon the dip into the prepared cob and replace the bread lid. Wrap tightly in a double layer of foil. Bake for 30-35 minutes or until centre is warmed through.

Meanwhile, take the soft centre pieces of bread and tear into pieces, place into a large bowl. Add olive oil and garlic and toss to coat. Spread onto a baking tray and bake for 12-15 minutes or until golden brown, tossing a few times. Let cool on the tray.

Transfer the cob to a serving platter and serve with vegetables, crackers and prepared garlic bread pieces. Garnish with remaining walnuts.

Want more recipes like this? Check out the links below!

6 Best Ever Cob Dip Recipes

This creamy spinach and bacon cob dip is your next easy party staple

Creamy Cheese and Bacon Cob Dip

Sweet Potato and Cashew Dip

Baileys Dessert Dip

Hannah Oakshott