Spinach & Mushroom Cob Loaf Dip

cob loaf dip.jpg


1 packet of frozen spinach, thawed

1 cup mushrooms, sliced

6 rashers bacon (optional)

if not using bacon 1 tbsp olive oil

1 small onion, diced

2 cloves of garlic, crushed

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup cream cheese

1 cup shredded cheese

1 cob loaf


Pre-heat oven to 180 deg Celsius (360 deg F)

Heat a frying pan over med/high heat.

Add oil if not using bacon and heat, add onion garlic (bacon if using) and cook until onion is transparent.  Allow to cool slightly.

In a large bowl mix all remaining ingredients being sure to drain the spinach well and pat with paper towel until moisture has been removed.

Add the cooled onion mixture to the bowl and mix well.

Cut the top off the cob and hollow out the cob loaf leaving about 1/2 '' (1 1/2 cm) of bread lining the crust.

Place the cob on an oven tray that has two large sheets of baking foil in a cross formation.

Place the mixture from the bowl into the hollowed out cob and place the 'lid' back on top, wrap securely with the first piece of foil and then the other.

Cook in oven for approximately 2 hours, opening the foil for the final 10-15 minutes.

*to speed up the cooking you can place the filled Cob into the microwave (without the foil) for approximately 15 minutes until the inside is cooked and gooey.  Then wrap in 1 piece of foil and place in the oven for about 20-30mins opening the foil a little after the first 15 minutes.

The cob bread should be crispy on the outside and gooey and 'dippable' on the inside.

Dip with vegetable sticks or your favourite crackers/chips etc, use the outer cob crust to dip into the filling as you eat.

Enjoy this gooey treat.