I love this cob dip because it’s comforting, indulgent, and so easy to make. The creamy artichoke and spinach filling feels luxurious, while the crusty sourdough cob doubles as both a serving bowl and an edible dipper. It’s a show-stopping centerpiece for any gathering, and the smell as it bakes—cheesy, garlicky, and buttery—is absolutely irresistible. Plus, I can make it ahead of time and just pop it in the oven when guests arrive.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
120g pkt Coles Australian Baby Spinach 1 garlic clove, crushed 400g can artichoke hearts, drained 250g cream cheese, chopped 1/4 cup (60ml) lemon juice 1/4 cup chopped chives 1 cup (120g) grated tasty cheddar 1 Coles Finest by Laurent Multigrain Sourdough Boule Chopped chives, extra, to serve Raw carrots, to serve
Directions
I preheat the oven to 180°C and line a baking tray with baking paper. I heat a frying pan over medium-high heat, add the spinach and garlic, and cook for about 2 minutes until the spinach just wilts. Once it’s cool enough to handle, I squeeze out any excess liquid and roughly chop it.
In a food processor, I blend the artichokes, cream cheese, and lemon juice until almost smooth.
I fold the chopped spinach, chives, and 3/4 cup (90g) of the cheddar into the artichoke mixture until everything is well combined.
Using a serrated knife, I slice about 4cm off the top of the sourdough loaf and set it aside. I scoop out the inside of the loaf, leaving a 2cm shell, and place it on the prepared tray. I tear the removed bread and top piece into 3cm chunks and arrange them around the cob on the tray.
I spoon the spinach and artichoke mixture into the hollowed cob and sprinkle the remaining cheddar on top. Then I bake for about 25 minutes, until the dip is hot and golden. I sprinkle it with extra chives and serve it with the toasted bread pieces and raw carrot sticks.
Servings and Timing
This recipe serves 12 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Sometimes I add a handful of mozzarella or parmesan for extra cheesiness, or stir in a spoonful of sour cream for a silkier texture. For a spicy version, I mix in a pinch of chilli flakes or a dash of hot sauce. If I want to make it vegetarian and lighter, I replace some of the cream cheese with Greek yogurt for a tangy twist. I’ve also tried this filling with a rye or wholegrain cob—it gives the dip a rustic, earthy flavor.
Storage/Reheating
I store any leftover dip (without the bread pieces) in an airtight container in the fridge for up to 3 days. To reheat, I scoop it into an oven-safe dish, cover it with foil, and bake at 180°C for about 10–15 minutes until hot again. I don’t recommend freezing it, as the texture can change once thawed, but it’s so good fresh that it rarely lasts that long anyway.
FAQs
Can I make this ahead of time?
Yes, I often prepare the dip and fill the cob in advance, then cover it and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time.
Can I use frozen spinach instead of fresh?
Yes, I thaw and drain it well before adding it to the mix to avoid excess moisture.
What can I serve with this besides bread?
I love serving it with carrot sticks, celery, cucumber, or even crackers.
Can I use a different cheese?
Yes, I sometimes use mozzarella, parmesan, or gruyère for different flavor profiles.
How do I keep the cob crispy?
I bake the bread pieces around the cob so they toast slightly, and I serve it immediately after baking.
Can I use another type of bread?
Definitely. Any round crusty loaf, like white sourdough or rye, works well.
Can I make this dip without a cob?
Yes, I simply bake the dip in an ovenproof dish and serve it with toasted bread or vegetable sticks.
What if I don’t have a food processor?
I mash the artichokes and cream cheese together with a fork—it won’t be as smooth but still tastes great.
Can I make it dairy-free?
Yes, I use dairy-free cream cheese and vegan cheddar alternatives—they melt beautifully.
Can I add more vegetables?
Absolutely. I sometimes add finely chopped kale, spring onions, or roasted red peppers for extra color and flavor.
Conclusion
This artichoke and spinach sourdough cob dip is a true showstopper that always gets people gathering around the table. I love the creamy, cheesy filling paired with the crisp, toasty bread and fresh chives—it’s comfort food and party food rolled into one. Whether for a casual gathering, a festive occasion, or just a cozy night in, this dip never fails to impress.
A creamy, cheesy artichoke and spinach dip baked inside a crusty sourdough cob loaf — golden on top, warm and gooey inside. Perfect for entertaining, this crowd-pleasing appetizer doubles as both a dip and a show-stopping centerpiece.
Ingredients
120 g pkt baby spinach
1 garlic clove, crushed
400 g can artichoke hearts, drained
250 g cream cheese, chopped
1/4 cup (60 ml) lemon juice
1/4 cup chopped chives
1 cup (120 g) grated tasty cheddar
1 sourdough boule or cob loaf
Extra chopped chives, to serve
Raw carrots or vegetable sticks, to serve
Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In a frying pan over medium-high heat, cook the spinach and garlic for 2 minutes until just wilted. Cool slightly, then squeeze out excess moisture and roughly chop.
In a food processor, blend the artichokes, cream cheese, and lemon juice until almost smooth.
Fold in the chopped spinach, chives, and 3/4 cup (90 g) of the cheddar until combined.
Slice about 4 cm off the top of the sourdough cob and scoop out the soft bread inside, leaving a 2 cm shell. Tear the removed bread and top into 3 cm chunks and arrange on the prepared tray around the cob.
Spoon the dip mixture into the hollowed cob, top with the remaining cheddar, and bake for 25–30 minutes, until golden and bubbling.
Sprinkle with extra chives and serve warm with toasted bread pieces and raw carrot sticks.
Notes
Add mozzarella, parmesan, or gruyère for extra cheesiness.
Mix in sour cream or Greek yogurt for a creamier texture.
For spice, stir in a pinch of chilli flakes or a splash of hot sauce.
Use rye or wholegrain bread for a rustic twist.
Serve with vegetable sticks, crackers, or toasted baguette slices.
