Description
This Spinach French Onion Cob Dip is a creamy, savory party favorite that blends classic French onion soup flavors with fresh spinach and creamy cheeses. Served in a crusty sourdough bread bowl, this dip is perfect for gatherings and easy to prepare ahead of time, allowing the flavors to meld beautifully over a few hours in the fridge.
Ingredients
Main Ingredients
- 1 packet (40g/1.4oz) French onion soup mix powder, full salt
- 250g/8 oz full fat cream cheese
- 300g/10 oz full fat sour cream (or 250g/8 oz tub + top up with yogurt or extra mayo)
- 1/2 cup whole-egg mayonnaise (or Kewpie)
- 250g/8 oz frozen chopped spinach, thawed and excess water squeezed out
- 1 cob loaf, preferably sourdough, about 25cm/10oz wide
Optional Add-Ins
- Chopped artichokes
- Chopped water chestnuts
- Green onion
- Bacon
- Garlic
- Shredded cheese
- Jalapeño for some zing
Instructions
- Soften Cream Cheese: Place the cream cheese in a microwave-safe bowl and break it roughly into 8 chunks. Microwave on high for about 30 seconds. Then stir vigorously with a wooden spoon until smooth and creamy, similar to sour cream in texture.
- Mix Ingredients: Add the sour cream, mayonnaise, and French onion soup powder to the softened cream cheese. Mix everything thoroughly until well combined. Stir in the thawed and well-drained chopped spinach evenly throughout the dip.
- Chill the Dip: Cover the mixture and refrigerate for at least 3 hours or overnight. This resting time allows the flavors to deepen and blend together beautifully.
- Prepare Bread Bowl: Using a serrated bread knife, slice a 2.5 cm (1 inch) thick lid off the loaf. Hollow out the inside of the bread by cutting around 2 cm (0.8 inch) from the edge, leaving a border and base intact. Score the hollowed bread inside the ring into 2.5 cm (1 inch) squares and gently pull out these pieces with your fingers to create bite-sized dipping pieces and a bowl.
- Serve: Remove the dip from the fridge about 1 hour before serving to take the chill off and loosen the texture. Give the dip a good stir, then pour it into the bread bowl. Arrange the bread pieces around the bowl for dipping. For added variety, provide extra dippers like crackers or crinkle-cut plain potato chips.
- Optional Warm Variation: If preferred, warm the dip slightly in the microwave before serving or bake the filled bread bowl in the oven for a warm, melty version.
Notes
- Microwaving the cream cheese slightly is key to achieving a smooth, easy-to-mix dip base.
- Squeeze out excess water from the thawed spinach thoroughly to prevent a watery dip.
- The bread bowl works best with a sturdy, crusty loaf like sourdough to hold the dip without becoming soggy quickly.
- To add extra flavor and texture, consider mixing in optional ingredients such as bacon, chopped artichokes, water chestnuts, or jalapeños.
- Removing the dip from the fridge an hour before serving improves the taste and makes it easier to scoop.
- Extra dippers like crackers or potato chips complement the bread pieces well and add variety for guests.
