Thermomix makes light work of a great Spinach Cob Loaf Dip filling! My version here is really very delicious and without the common inclusion of packet soup mix, yet jam packed full of flavour, it is a great choice.
A decadent showstopper perfect for wowing friends and family at social gatherings, I am sharing this recipe in perfect timing for Christmas celebrations.
Whenever I make it, we all sit around and take turns of dipping, ripping bread and dipping some more. It’s very moreish and be warned: it very well may prevent you fitting in anything that was planned to be eaten after it!
FAQs about Spinach Cob Loaf Dip
Can I make Spinach Cob Loaf Dip Vegan? You sure can! Check out the dairy free / vegan variation underneath the recipe for a cashew cheese based alternative to the dairy.
How do I do it Gluten Free? Instead of serving the warm dip in a cob loaf, simply serve in a bowl. Dip with veggie sticks and gluten free seed crackers.
Can this be made in advance? Yes, you can make the dip a day in advance. When you’re almost ready to serve it, heat the dip up and warm the bread, then fill and serve.
What do we do with the cob loaf once we’ve eaten all the dip out of it? As the dip gets eaten, tear pieces of the cob loaf and use to dip! You won’t have any left.
What I don’t know about water chestnuts… Can I leave them out? You can leave them out if you really want to, recipes are simply guides for us to work from. That said, they add a really great element to this and I encourage you to include them.
More great entertaining recipes
You will find a lot of recipes perfect for entertaining on the website and in my cookbooks. Here are some of them:
Jalapeño Cheese Ball
Festive Cheese Ball
Roasted Capsicum and Macadamia Dip
Green Olive and Butter Bean Dip
Roast Beetroot and Cashew Dip
Seed and Grain Crackers, Garden Vegetable Dip, French Onion Dip, Avocado Dip, all which can be found in Lunches and Snacks Made Easy
Carrot Fritters, Hummus and a huge array of amazing salads, such as Greek Rice Salad, Summer Couscous Salad, Green Goddess Salad, Pesto Potato Salad, Maple Roasted Pumpkin with Walnut Dukkah to name just a few, all which can be found in Summer Meal Mix Up.
I hope you and your friends and family absolutely love this Thermomix cob dip! Get ready to have it requested for gatherings you need to take a plate to!
Have you found us on social media?
If not, head on over to Facebook and join the group. We’re a lovely bunch of like-minded people with a passion for food, cooking, Thermomixing and more.
You can also find me on Instagram.
Thermomix Spinach Cob Loaf Dip
Simple to make and super impressive, this Spinach Cob Loaf Dip is the perfect party food.
- 1 cob loaf 400-450g, Note 1
- 25 g fresh basil
- 150 g red onion quartered
- 4 garlic cloves 20g
- 30 g olive oil
- 250 g cream cheese diced, Note 2
- 200 g sour cream Note 2
- 50 g mayonnaise
- 250 g frozen spinach defrosted, excess liquid squeezed out
- 20 g Odds-and-Ends Vegetable Stock Concentrate
- pepper to taste
- 1 sliced water chestnuts 225g tin, drained, diced small
Pre-heat oven to 180C. Slice the top off the cob loaf. Scoop out the inside, tearing the bread you remove into chunks to dip with later. Place hollowed out cob loaf in the middle of a tray and arrange the chunks of bread and top piece around it. Bake 10-15 minutes, until toasty, then remove from the oven. While the bread bakes, prepare the filling.
Place basil in mixer bowl. Chop 5 seconds/speed 7/MC on. Transfer to a bowl.
Place onion and garlic in mixer bowl. Chop 4 seconds/speed 5/MC on. Scrape down bowl.
Add oil. Saute 6 minutes/steaming temperature/speed soft/MC off.
Add cream cheese, sour cream, mayonnaise, spinach, stock paste and pepper. Combine 15 seconds/speed 4/MC on. Scrape down bowl, then heat 6 minutes/90/speed 2/MC on.
Add water chestnuts and reserved basil. Combine 4 seconds/speed 4/MC on. Pour into cob loaf. Serve warm.
1. GLUTEN FREE Instead of serving warm dip inside a cob loaf, serve from a bowl. Use veggie sticks and gluten free crackers for dipping.
2. DAIRY FREE / VEGAN Omit cream cheese and sour cream. Cover 200g raw cashews with boiling water before commencing Step 1. After Step 4, remove onion mixture to a small bowl and set aside. Replace Steps 5 and 6 with the following: Drain cashews and discard the water they were soaking in. Place cashews, 180g water, stock paste and 50g lemon juice in mixer bowl. Blend 1 minute/speed 9/MC on, stopping as needed to scrape down bowl. Add onion mixture, spinach, vegan mayonnaise (Magic Mayonnaise from Lunches and Snacks Made Easy, or store bought) and pepper. Mix 10 seconds/speed 4/MC on. Scrape down bowl, then heat 5 minutes/90/speed 2/MC on. Add water chestnuts and reserved basil. Combine 4 seconds/speed 4/MC on. Pour into cob loaf. Serve warm.
3. TO MAKE IN ADVANCE Skip Step 1 and skip the heating component of Step 5. Make dip and store in the fridge. Heat cob loaf and dip when needed.
Serving: 1g | Calories: 338kcal | Carbohydrates: 31g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 720mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3524IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.