Spinach and cheese cobb loaf

The cobb loaf has long been an iconic Australian household favourite appetiser for entertaining at home. Surging in popularity during the 80s, it retains its popularity to this day. This version comes from Olympic gold medalist swimmer, Lisa Curry.

Credit: Jiwon Kim

• serves

  6-8

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Serve with Bread

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 450 g cob loaf
• 2 tbsp olive oil
• 2 tsp roughly chopped rosemary leaves
• Salt and black pepper
• 250 g frozen spinach, thawed & squeezed of excess water
• 250 g softened cream cheese
• 300 g sour cream
• 40 g packet French onion soup mix
• ½ cup grated mozzarella cheese, divided
• Mixed sliced and whole raw vegetables of your choice, to serve

Instructions

1. Preheat the oven to 180˚C (fan-forced) or 200˚C (conventional). Line a large baking tray with baking paper.
   
2. Using a serrated knife, cut the top off the cob loaf. Gently scoop out the interior of the cobb loaf, taking care to keep it in one piece (these will be baked into slices to scoop dip with for later). Slice the scooped-out bread into 2 cm strips, then place into a large bowl. Drizzle with olive oil and sprinkle with rosemary and a generous pinch of salt and pepper. Toss gently to combine, then transfer to the prepared baking tray.
   
3. In a large mixing bowl, combine the thawed spinach, cream cheese, sour cream, French onion soup mix and half the grated cheese with a generous pinch of salt and pepper. Mix well to combine, then spoon into the hollowed-out cobb loaf. Top with the remaining grated cheese, then place on the baking tray with the sliced bread. Arrange the bread pieces in a single layer around the loaf (or use a separate tray if it’s too crowded).
   
4. Bake for 20-25 minutes, or until the cheese is golden and bubbling and the bread is crisp. Remove from the oven and transfer the filled cobb loaf and bread for dipping to a large serving platter.
   
5. Serve the spinach and cheese cobb loaf dip with the bread dippers and mixed fresh vegetables of your choice for dipping.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Serve with Bread

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G