A hearty and comforting vegan dish perfect for sharing. This recipe uses Dairy Free Down Under products to create a rich and flavourful spinach dip, baked to perfection inside a crispy cob loaf.
Spinach Cob Loaf Dip
INGREDIENTS:
- 1 cob loaf (ensure it’s vegan-friendly)
- 250g Dairy Free Down Under cream cheese
- 200g Dairy Free Down Under sour cream (or plain unsweetened coconut/soy yogurt)
- 1 cup shredded Dairy Free Down Under cheese (mozzarella or
- cheddar style)
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 2 cups fresh spinach (chopped)
- 1/4 cup pine nuts (lightly toasted)
- 1 tbsp nutritional yeast (optional, for extra cheesy flavour)
- Salt and pepper (to taste)
- Optional: 1/2 tsp chilli flakes for a little heat
METHOD:
Prepare the Cob Loaf:
- Preheat your oven to 180°C (350°F).
- Cut the top off the cob loaf and set it aside. Hollow out the loaf, keeping the removed bread pieces for dipping.
Toast the Pine Nuts:
- Heat a small, dry frying pan over medium heat.
- Add the pine nuts and toast until golden brown, stirring frequently.
- Remove from heat and set aside.
Cook the Spinach:
- Heat olive oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant.
- Add the chopped spinach and cook until wilted. Set aside to cool slightly.
Make the Dip:
- In a mixing bowl, combine vegan cream cheese, vegan sour cream, shredded vegan cheese, cooked spinach, nutritional yeast (if using), and toasted pine nuts.
- Season with salt, pepper, and chilli flakes if desired. Mix until well combined.
Assemble and Bake:
- Spoon the dip mixture into the hollowed-out cob loaf.
- Place the filled loaf and the reserved bread pieces on a baking tray.
- Bake for 15–20 minutes or until the dip is hot and bubbly, and the bread pieces are toasted.
Serve:
- Remove from the oven and place the cob loaf on a serving platter.
- Arrange the toasted bread pieces around it for dipping.
