Thermomix Spinach Cob Loaf

Our Thermomix Spinach Cob Loaf recipe is made using just SIX ingredients and takes no time at all to prepare. You can make the cheesy spinach dip filling a day or two in advance and then simply add to your Cob Loaf when you it's time to heat up and enjoy.

Why you will love this recipe:

• SIX Ingredients
• Easy to put together: It doesn't take much time at all to put this dip together and then all you need to do is pop it into the oven to cook.
• Versatile - you can include your favourite cheeses in this dip.
• Make ahead - the dip can be prepared a day or two in advance and stored in the fridge until needed.

Ingredients:

To make this Thermomix Spinach Cob Loaf, you will need:

How to make Spinach Cob Loaf Dip in your Thermomix:

• Cut a circle in the top of your loaf and remove, this is the 'lid' for your cob loaf.
• Scoop out the bread inside and set aside.
• Place the cheese into your Thermomix bowl and grate.
• Add the cream cheese and mix to combine.
• Add the remaining ingredients (aside from spinach leaves) and mix.
• Stir through the spinach leaves.
• Place the filling into the Cob loaf
• Bake until the loaf is golden and the filling is heated through.

Tips for making the BEST Cob Loaf!

• You can use either fresh or frozen spinach leaves for this recipe. If using frozen, just make sure to squeeze any liquid out of the leaves prior to adding to the dip.
• The Spinach Dip can be made up to two days in advance and stored in your fridge until needed.
• To speed up the cooking time, warm the dip in the microwave prior to adding to the Cob Loaf.
• Leftover Cob Loaf can be stored in the fridge and heated up to enjoy within two days.

Serving Suggestions:

Although there is nothing wrong with enjoying this Spinach Cob Loaf as is, it's is also perfect when served with:

• Celery
• Carrot
• Crackers
• Corn Chips
• Bread Rolls

Looking for More?

You will also enjoy these recipes:

• Bacon and Cheese Cob Loaf
• Thermomix Sausage Rolls
• Chocolate Ripple Cake
• Thermomix Mars Bar Cheesecake Recipe
• Spinach and Cheese Rolls
• Thermomix Blueberry & Lemon Tart
• Veggie Packed Thermomix Vegetarian Sausage Rolls

Thermomix Spinach Cob Loaf

This Thermomix Spinach Cob Loaf is made with just SIX Ingredients and is a simple recipe perfect for entertaining.

4.80 from 5 votes

Print Pin Rate

Course: Sides

Cuisine: Australian

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 people

Calories: 220kcal

Author: Lucy & Lauren

Equipment

• ▢
  Thermomix
• ▢
  Baking Tray

Ingredients

• ▢ 1 cob loaf
• ▢ 100 grams mozzarella cheese
• ▢ 300 grams sour cream
• ▢ 250 grams cream cheese – softened
• ▢ 1 pack french onion soup
• ▢ 100 grams baby spinach leaves
• ▢ salt and pepper

Instructions

• Line a tray with baking paper and preheat your oven to 190 degrees celsius (fan-forced).
• Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
• Place the mozzarella cheese into your Thermomix bowl and mix for 10 seconds, speed 9 to grate.
• Add the softened cream cheese and mix for 15 seconds, speed 4 to combine.
• Add the sour cream, french onion soup mixture, along with salt and pepper into your Thermomix bowl and combine for 20 seconds on speed 3.
• Scrape down the sides and mix for a further 5 seconds on speed 3 or until all ingredients have combined.
• Add the baby spinach leaves and use a spatula to combine.
• Spoon the dip mixture into the Cob Loaf and put the lid back on. Cover the top of the Cobb Loaf with foil and place it onto the prepared baking tray and into the oven to bake for 40 minutes.
• After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes or until the bread pieces turn golden brown.
• Serve immediately.

Notes

• You can use either fresh or frozen spinach leaves for this recipe. If using frozen, just make sure to squeeze any liquid out of the leaves prior to adding to the dip.
• The Spinach Dip can be made up to two days in advance and stored in your fridge until needed.
• To speed up the cooking time, warm the dip in the microwave prior to adding to the Cob Loaf.
• Leftover Cob Loaf can be stored in the fridge and heated up to enjoy within two days.

Nutrition

Calories: 220kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 220mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1910IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg

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