Cobb Loaf question!

I am wanting to stuff the cob loaf with a spinach dip, do I have to heat the cob or can or just serve it cold but toast the inner of the loaf for dipping!All the recipes I have looked up say to cook the cob with dip in.TIA(Mrs W)

Just a guide line for you
Savoury Bread Dip
Vienna or Cob loaf
2 ctns cr cheese
celery
onion
tomato
ham
zucchini
mushroms
peppers
courgette
Remove lid from bread. Scoop out bread & set aside.
Lightly sautee` diced vegetables. Stir n cr cheese.
Replace lid & wrap n tinfoil.
Heat through 1 - 1&1/2 hrs @ 150.
The removed bread can be cut into fingers or bite size pieces & crisped in the oven to use for dipping.

Edited by jessie981 at 12:42 pm, Wed 2 Mar

There is probably no reason why you can't serve with a cold loaf. So long as the filling is cooked and hot. The cobb is nicer warmed though :)

Cobb Loaf
2x cream cheese, 3/4 sweet corn relish, handful ham, handful sliced spring onions, squeeze of mayo, shake of garlic salt. MIX the above, scoop the insides out of a cobb loaf (or similar bread). Fill with the mixture, wrap in tin foil and bake at 180 for about 50 mins. Serve with the bread, snax/rice crackers and/or celery and carrot sticks.

OR THIS.

hot spinach and cream cheese dip in a hollow bread

1 carton cream cheese, 1 cup mayonaise, 1 cup grated tasty cheese, 1 chopped onion, few fresh spinach leaves chopped finely, salt and pepper - I mix it together in a pot over a low heat tll combined, Hollow out loaf (cut top off first to make a lid). Fill with cheese mix, put lid on top and wrap in foil. Cook for about 1 - 1 1/2 hrs! Stir once or twice through cooking. You can use crackers/chips to dip or bake insides of bread in oven for a bout 10 mins

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Savoury Loaf

When you need inspiration for BBQs and parties you can’t beat this recipe. A novel recipe using a loaf of bread as a ‘container’ for dip!

Ingredients:

1 Cobb loaf (a longer loaf is OK, just make sure you can cut a good lid)
500g Cream cheese (lite works well)
2 Bacon rashers
1 Cup grated tasty cheese
100g Salami, finely chopped
1 Cup cold cooked spinach (with excess moisture removed)
1 Onion, finely chopped
1-2 Cloves garlic, finely chopped
1 Green or red pepper (or half of each)
6 Large gherkins
4-5 Large pita breads
Instructions:

Cut the top off the cob loaf so you’ve got a lid. Scoop out the soft bread carefully to make a shell but leave a good 1 cm of soft bread inside. Saute the onion, garlic, bacon, and peppers until soft then let cool before adding all the ingredients together in a good sized mixing bowl. The mixture should be fairly thick. Once all ingredients are well mixed, tip the mixture into the bread shell.

Place on an unlined baking tray and bake in a moderate oven (180c or 160c fan bake) for about an hour or until the mix inside is hot. You may need to cover the top of the bread with tin foil halfway through to prevent the top of the bread burning. Serve the whole bread on a large platter with toasted pita bread cut into good sized pieces or crackers scattered around it. As the dip level goes down, break pieces off the side of the bread and use them too.

Cooks Tip:

If you’re running short of time – heat the dip separately in the microwave and then add to the bread, place in a hot oven for about 15 minutes (fan bake) until the outside of the bread is crunchy and you’re ready to go.If you don’t want to put the meat in simply leave it out - the dip will still be delicious.