Ready in: 30 minutes

Serves: 8


  • 450g cob loaf
  • 250g Malabar spinach
  • 250g cream cheese (softened)
  • 300ml sour cream
  • 40g packet French onion soup mix
  • 3 gloves garlic (peeled)
  • ¼ cup lemon juice
  • 4 peeled/sliced shallot
  • Crackers to serve


  • Baking tray + paper
  • Cutting board + knives
  • Food processor
  • Large mixing bowl
  • Serving tray or platter


  1. Preheat oven to 180° Celsius
  2. Line a large baking tray with baking paper and set aside
  3. Take the cob loaf and remove roughly 4cm from its top to form a lid, cut at an angle to ensure the lid does not fall into the loaf later!
  4. Scoop away the bread from the centre of the loaf, leaving a centimeter or two from the edge. Once these bread pieces are removed, tear them into bite sized pieces
  5. In the food processor, combine and blitz your spinach, garlic, and shallots
  6. In a large mixing bowl, combine Malabar spinach mix, cream cheese, lemon juice, sour cream and soup packet and fold in until well mixed
  7. Add salt and pepper to taste
  8. Spoon mixture in your prepared cob loaf and top with earlier prepared lid.
  9. Placing on the baking tray, arrange the bread pieces around the loaf and bake for 20 minutes (or until golden)
  10. Garnish with shredded basil, transfer to serving platter, and add any other desired sides (we suggest salty crackers or cut vegetables)