Mozzarella Spinach Dip in a Cob Loaf


6-8 serves
25 minutes


A classic Australian entertaining staple with a cheesy Italian twist.




200g Mozzarella Ball
250g Mascarpone
1 cob Loaf
olive oil (to sauté)
1 red onion (diced)
1 garlic clove (minced)
500g frozen spinach
100g salami (diced)
1/4 cup cheddar cheese (shredded)
salt and pepper
1 baguette


1 Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
2 Slice the off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
3 Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned. Add spinach and salami and simmer until spinach is hot. Turn off the heat. Discard any excess liquid from the mixture.
4 Add mascarpone, cheddar cheese and half of the shredded mozzarella to the mixture; and stir to combine. Season the mixture with salt and pepper.
5 Pour the mixture into the bread and top with the remaining shredded mozzarella cheese.
6 Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.
7 Slice baguette for additional dipping bread. Enjoy while hot!

Related Products

Similar Recipes

Digital Recipe Book

Digital Download
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!