I love how simple yet impressive this cob loaf looks on the table. The golden bread crust, filled with creamy, cheesy spinach and caramelised onions, makes it perfect for sharing. I enjoy serving it with crunchy vegetable sticks or the extra bread cubes for dipping. It’s cozy, indulgent, and ideal for entertaining, family gatherings, or even a weekend treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp olive oil 2 large brown onions, halved, thinly sliced 2 tbsp brown sugar 1 tbsp balsamic vinegar 1 garlic clove, crushed 2 bunches English spinach, trimmed, roughly chopped 1 large 20cm sourdough cob loaf 250g cream cheese, softened 300g tub sour cream 1/2 cup grated cheddar cheese 2 tbsp chopped fresh basil leaves
Directions
I start by heating the olive oil in a large frying pan over medium-low heat. I add the onions and cook, stirring occasionally, for about 10 minutes until they’re soft and translucent. Then I add the brown sugar and balsamic vinegar and continue cooking for another 3 to 5 minutes until the onions are golden and caramelised. I stir in the garlic and spinach and cook for 3 to 5 minutes more, just until the spinach is wilted. Then I set the mixture aside to cool slightly.
Next, I preheat the oven to 180°C (160°C fan-forced). I cut a 3cm-thick slice off the top of the sourdough cob and set it aside. Using my hands, I remove the soft bread from the center of the loaf to create a hollow bowl, cutting the removed bread into large cubes for dipping later.
In a large mixing bowl, I stir together the cream cheese and sour cream until smooth. Then I add the cooled spinach and onion mixture, grated cheddar, and chopped basil. I season with salt and pepper to taste and stir until well combined.
I spoon the creamy filling into the hollowed cob loaf and replace the top slice. I place the filled loaf and the bread cubes on a large baking tray, then bake for 15 to 20 minutes until the filling is heated through and the bread is crisp. If the top starts to brown too quickly, I cover it loosely with foil. I serve it warm, surrounded by the toasted bread cubes for dipping.
Servings and Timing
This recipe serves 8 people and takes about 1 hour total — 20 minutes to prepare and 40 minutes to cook.
Variations
Add extra cheese: I sometimes mix in grated mozzarella or parmesan for extra gooey richness.
Spicy version: A pinch of chili flakes or a few dashes of hot sauce adds a subtle kick.
Herb twist: Fresh parsley or thyme can replace basil for a different aroma.
Mini cob loaves: I occasionally make smaller versions using individual rolls for personal servings.
Storage/Reheating
I store leftovers covered in the fridge for up to 2 days. To reheat, I wrap the cob loaf in foil and bake at 180°C (350°F) for about 10–12 minutes until warmed through. If I have extra dip that’s been removed from the bread, I reheat it gently in a microwave-safe bowl and serve it with fresh bread or crackers. I don’t recommend freezing this dish as the creamy filling can separate when thawed.
FAQs
Can I make the filling ahead of time?
Yes, I often prepare the spinach and onion mixture a day ahead and keep it refrigerated. I add it to the cream cheese mixture just before baking.
Can I use frozen spinach?
Absolutely. I thaw it completely, squeeze out the excess liquid, and use it in place of fresh spinach.
What type of bread works best?
I prefer a crusty sourdough cob because it holds up well and stays crisp, but a regular white cob or round loaf also works fine.
Can I serve it cold?
This cob loaf is best served warm so the cheese is creamy and melty, but it’s still delicious at room temperature.
Can I use Greek yogurt instead of sour cream?
Yes, I sometimes replace half of the sour cream with Greek yogurt for a lighter option.
How do I stop the bread from getting soggy?
I make sure the filling mixture isn’t too watery by letting the spinach drain well after cooking, and I bake it just until heated through.
What can I serve with this besides bread cubes?
I love serving it with vegetable sticks like carrot, celery, and cucumber for a fresher touch.
Can I use red onions instead of brown?
Yes, red onions work beautifully and add a slightly sweeter flavor and rich color.
How do I store the leftover bread cubes?
I store them in an airtight container at room temperature for a day or two and re-toast them in the oven before serving again.
Can I make this in advance for a party?
Yes, I assemble the cob loaf a few hours ahead, refrigerate it, and bake it right before serving.
Conclusion
This Spinach and Caramelised Onion Cob Loaf is one of my favorite dips to serve when I’m entertaining. The sweet onions, creamy cheese, and fresh spinach come together in a crusty cob for the perfect shareable appetizer. It’s comforting, delicious, and guaranteed to disappear fast at any gathering.
This Spinach and Caramelised Onion Cob Loaf is a creamy, cheesy, and utterly comforting dip baked inside a golden sourdough loaf. The sweet caramelised onions and earthy spinach create the perfect balance of flavors, making it an irresistible party favorite that’s always a hit.
Ingredients
1 tbsp Olive oil
2 large Brown onions, halved and thinly sliced
2 tbsp Brown sugar
1 tbsp Balsamic vinegar
1 Garlic clove, crushed
2 bunches English spinach, trimmed and roughly chopped
1 large 20 cm Sourdough cob loaf
250 g Cream cheese, softened
300 g Sour cream
½ cup Grated cheddar cheese
2 tbsp Fresh basil leaves, chopped
Instructions
Caramelise onions: Heat olive oil in a large frying pan over medium-low heat. Add onions and cook for 10 minutes until soft and translucent. Stir in brown sugar and balsamic vinegar and cook another 3–5 minutes until golden and caramelised.
Add spinach: Stir in garlic and chopped spinach; cook for 3–5 minutes until spinach wilts. Set aside to cool slightly.
Prepare cob loaf: Preheat oven to 180°C (160°C fan). Cut a 3 cm slice off the top of the cob and hollow out the center, reserving bread pieces for dipping.
Make filling: In a bowl, mix cream cheese and sour cream until smooth. Add cooled spinach mixture, cheddar cheese, and basil. Season with salt and pepper to taste.
Assemble and bake: Spoon filling into the cob loaf, replace the top, and place on a baking tray with the bread cubes. Bake 15–20 minutes until hot and bread is crisp. Serve warm with toasted bread cubes or veggies for dipping.
Notes
Add grated mozzarella or parmesan for a cheesier version.
For spice, stir in chili flakes or a dash of hot sauce.
Use parsley or thyme instead of basil for a flavor twist.
Make mini cob loaves for individual servings.
Ensure spinach is well-drained to avoid a watery filling.
