I’ve wanted to make something in a Cob Loaf for a while – it just looks so cool! I finally found the perfect sized Cob at Coles – not too big and not too small, and went about making this Cob Loaf Spinach Dip!
Now I’m obsessed with Cob Loafs! I want to make a whole lot more recipes in them! – Perhaps one baked in the oven next time!
This recipe is so perfect for parties or share food! (along with our Vegan Cheese and Fruit Platter!).
Of course, you don’t have to have this dip in a Cob Loaf if you don’t want to – you can have it in a plain old bowl if you please! The dip itself is actually very versatile – you can have it as a spread on sandwiches, on wraps, in salads or stuff cannelloni or giant pasta shells!
We use preserved lemons in this recipe! If you don’t have preserved lemons then sub with a Tablespoon of lemon juice and some rind. We also use oyster mushrooms. I think I needed to use them up when I first made this, but they work well and give an extra dimension to the dip. If you don’t have them or don’t like them, just leave them out of the recipe.
You could make this dip the day before and store it in the fridge – just let it sit out at room temp, as it doesn’t taste as good when it’s cold from the fridge.
If you’re a spinach lover, try out our Vegan Palak Paneer or our Vegan Smoked Salmon Breakfast Bowl!
Please share this recipe with your Cob Loaf and Spinach Loving friends and family!
This Cob Loaf Spinach Dip is perfect for sharing! Take it to your next party or vegan BBQ and wow your guests with how cool it looks! Tastes great too!
- 1 bunch (350g) bunch of fresh spinach washed
- 2 small brown onions diced
- 2 cloves garlic minced
- 1 cup (50g) oyster mushrooms sliced
- 1 450g block tofu pressed
- pinch black salt (or himalayan pink salt)
- pinch white pepper
- 2 Tbsp savoury yeast
- pinch nutmeg
- 1 wedge (40g) preserved lemon
- 1 medium sized cob loaf
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In a large pan cook the onions and garlic in a little olive oil for 5 minutes until translucent. Then add the sliced oyster mushrooms and cook for another few minutes until the mushrooms have softened. Then add the spinach and cook down.
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Add the pressed tofu to a food processor, the add the remaining ingredients, including the cooked onion, garlic, mushrooms and spinach. Process until well incorporated. You may need to scrape down the sides of the food processor a few times.
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Cut the top out of a Cob Loaf with a bread knife and create a hole to put the dip in. Fill in the hole with the Spinach Dip and with the remaining bread cut into squares and use for dipping! (I toasted mine in the air fryer first to make them a little crispier). Enjoy!
This looks amazing! What a great recipe for a social or family gathering. Can’t wait to give this a try try. Thanks!
Thank you so much! Yes, it’s fantastic for a party or social gathering! Enjoy!