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Cob loaf with croutons and spinach dip



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Cob loaf with croutons and spinach dip

  • 1 bread, cob loaf, Approx 450g
  • 150 g fresh spinach leaves, Washed and torn into pieces
  • 250 g cream cheese, Softened and cut into cubes
  • 300 g sour cream
  • 1 sachets french onion soup mix, 40g

Recipe's preparation

  1. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.

    Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.

    Add your roughly torn spinach leaves to the bowl. Turbo on 1 second intervals until spinach is chopped up.

    Add cream cheese, sour cream & French onion soup mix to the bowl. Mix on 5 until combined.

    Pour filling into the cob loaf shell, add torn bread onto the tray. Place lid of cob loaf on and cook for 20 minutes, until croutons are golden. Then serve.
    Add sticks of carrot or other veg to serve, or crackers.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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