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Overhead view of a spinach cob loaf on a white oval platter with toasted bread pieces around it.
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Thermomix Spinach Cob Loaf

This Thermomix Spinach Cob Loaf is made with just SIX Ingredients and is a simple recipe perfect for entertaining.
Course Sides
Cuisine Australian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 220kcal

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

Cut the mozzarella cheese into 3-4cm pieces before grating.
Either fresh or frozen spinach leaves can be used.. If using frozen, just make sure to squeeze any liquid out of the leaves prior to adding to the dip.
The baby spinach leaves can be added whole or roughly chopped if you prefer.
It is best to use the spatula to stir the spinach through.
The spinach dip can be prepared up to two days in advance and stored in the fridge until needed.
To speed up the cooking time, warm the dip in the microwave prior to adding to the cob loaf.
This recipe is best enjoyed straight from the oven. 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