I love this recipe because it turns a traditional cob loaf into adorable, single-serve portions that are both fun and practical. The creamy filling made with spinach, cream cheese, and French onion soup mix is rich, flavorful, and comforting. The crisp, golden bread holds the warm dip perfectly, and the vegetable sticks on the side make it a fresh and crunchy pairing. It’s a quick, crowd-pleasing appetizer that looks great on any table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
250 g frozen chopped spinach, thawed 4 crusty round bread rolls 250 g Philadelphia Original Spreadable Cream Cheese 1/2 x 40 g pkt French onion soup mix Vegetable sticks, to serve
Directions
I preheat the oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.
I place the thawed spinach in a sieve and use the back of a large spoon to squeeze out as much liquid as possible.
I transfer the spinach to a large mixing bowl, then add the cream cheese and French onion soup mix. I season with black pepper and stir until the mixture is smooth and well combined.
Using a serrated knife, I cut a 2 cm-thick slice from the top of each bread roll and set the tops aside.
Leaving about a 1 cm border, I carefully remove the soft bread from the center of each roll to create a hollow “bowl.”
I place the bread bowls and the removed bread pieces on the prepared baking tray.
I spoon the spinach mixture evenly into each bread bowl, smoothing the top, then replace each bread lid.
I bake for about 15 minutes, or until the filling is hot and the bread is crisp and lightly golden.
I serve immediately with fresh vegetable sticks for dipping.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 15 minutes to bake, for a total of 25 minutes. It’s a great option for a quick party starter or a warm afternoon snack.
Variations
Sometimes I like to add a handful of grated cheese (like cheddar or mozzarella) to the filling for extra richness.For a lighter option, I use low-fat cream cheese or swap the French onion soup mix for a ranch or herb seasoning. Mini brioche rolls can be used instead of crusty bread for a slightly sweeter, softer version.
Storage/Reheating
If I have leftovers, I wrap the cob rolls tightly in foil and store them in the fridge for up to 2 days. To reheat, I place them in a preheated oven at 180°C for about 10 minutes or until warmed through. The filling can also be made ahead and kept refrigerated for up to 24 hours before baking. I don’t recommend freezing, as the bread can become soggy after thawing.
FAQs
Can I use fresh spinach instead of frozen?
Yes, I can use fresh spinach — I just wilt it first, drain it well, and chop it finely.
Can I make these ahead of time?
Yes, I prepare the filling and bread bowls in advance, then assemble and bake just before serving.
What can I serve with these besides vegetable sticks?
They’re great with crackers, breadsticks, or chunks of toasted bread from the loaf centers.
Can I use a different soup mix?
Yes, I can try ranch, spring vegetable, or cream of mushroom soup mix for a flavor change.
Can I make it without an oven?
Yes, I can heat the filling in a saucepan and fill the bread bowls right before serving.
How can I make them vegetarian-friendly?
They already are! Just make sure the soup mix is vegetarian.
Can I use other bread types?
Absolutely. Small sourdough rolls, dinner rolls, or even hollowed baguette pieces all work well.
Can I make a large version instead?
Yes, I use a whole cob loaf and double the filling for a crowd-sized dip.
How do I stop the bread from going soggy?
I bake the bread bowls for a few minutes before filling to help them crisp up.
Can I serve this cold?
Yes, it’s delicious cold too — I just skip baking and chill it before serving as a refreshing dip.
Conclusion
These Miniature Spinach and Cream Cheese Cob Loaf Dips are an irresistible appetizer that’s creamy, savory, and perfectly portioned. I love how easy they are to make and how impressive they look when served. The warm, cheesy filling pairs beautifully with the crisp bread and fresh veggie sticks. Whether I’m hosting friends, bringing something to a BBQ, or just craving a cozy snack, this recipe always delivers comfort and flavor in every bite.
These Miniature Spinach and Cream Cheese Cob Loaf Dips are a fun, bite-sized twist on the classic party dip. Filled with a creamy spinach and French onion mix and baked inside crusty bread rolls, they’re warm, savory, and perfect for sharing at picnics, parties, or cozy get-togethers.
Ingredients
250 g frozen chopped spinach, thawed
4 crusty round bread rolls
250 g Philadelphia Original Spreadable Cream Cheese
1/2 x 40 g pkt French onion soup mix
Vegetable sticks, to serve
Instructions
Preheat oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
Place thawed spinach in a sieve and squeeze out excess liquid using the back of a spoon.
Transfer spinach to a mixing bowl and add cream cheese and French onion soup mix. Season with black pepper and stir until smooth and combined.
Cut a 2 cm slice from the top of each bread roll and set tops aside. Remove the soft centers, leaving a 1 cm border to form bread bowls.
Arrange bread bowls and removed bread pieces on the baking tray. Spoon the spinach mixture into each bowl and replace the tops.
Bake for about 15 minutes, or until the filling is hot and the bread is crisp and golden.
Serve warm with fresh vegetable sticks for dipping.
Notes
Add grated cheddar or mozzarella to the filling for extra cheesiness.
Use low-fat cream cheese or swap soup mix for ranch seasoning for a lighter option.
Mini brioche rolls give a softer, sweeter twist.
For extra crunch, pre-bake the bread bowls for 3–4 minutes before filling.
