Description
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.
Serve immediately for the best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
