Running out of ideas for entertaining? Go back to the retro but refreshing spinach dip cob loaf with a savoury combination of garlic, bacon bits, and cheeses. The presentation is also a sure-fire way to get everyone’s interest and tastebuds piqued.
- 1 sourdough cob loaf
- 2 tbsps olive oil
- 1 onion, chopped finely
- 1 clove garlic
- 250 g bacon
- 2 bunch fresh spinach or 1 packet frozen spinach, thawed
- 1 lemon, juiced and zested
- 250 g cream cheese, softened
- 125 g crème fraîche
- 200 g cheddar cheese, grated
- 50 g parmesan, grated
- 1 bunch chives, chopped
- Black pepper
- Sea salt
Cut top off bread loaf and tear the dough from the inside, place dough in an airtight container to keep it soft and fresh.
Preheat oven to 180 C.
Cook onion in a fry pan with the olive oil until translucent, add the bacon and cook until slightly browned.
Add the spinach and garlic to the pan and cook until the spinach is wilted and cooked through.
Then add the cream cheese and crème fraîche and cook, stirring, until well mixed through. Turn the heat down and add the grated cheddar and parmesan a handful at a time, stirring until melted and mixed through. Add chives and season to taste.
Place spinach mixture in hollowed out cob loaf, place lid back on top, wrap tightly in foil and bake for 10 mins.
Serve loaf with reserved dough pieces and crudités on the side.
TIP If you’d prefer to serve a vegetarian version, simply leave out the bacon. If you use frozen spinach rather than fresh, make sure you squeeze all the water from the leaves before placing in pan.