Viv’s Spinach and Artichoke Cob

clock 15 minutes + 25 minutes bowl Serves 6-8


  • 1 round cob loaf
  • 250 g frozen spinach
  • 170 g quartered and marinated artichokes, roughly chopped
  • 2 Tbsp juice from artichokes
  • 1/3 cup cream cheese
  • 1/2 cup sour cream
  • 2 cloves garlic
  • salt and pepper to season
  • 1 cup mozzarella cheese, grated. Extra handful for sprinkling on top of the artichoke mixture
  • 75 g melted butter
  • optional: serve with crudites - carrots, cucumber, capsicum, Celery
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  • Recipe brought to you by Viv - from Support Office

  • "This is my go-to crowd pleaser for BBQ's or at home!" - Viv

  • 1. Preheat your oven to 180°C (160°C fan-forced).

  • 2. Cut off the top of the bread loaf, and pull out the soft bread from the centre. Try to keep the soft bread all in one big chunk so you can cut it up into fingers for dipping.

  • 3. Thaw and drain frozen spinach and add to a blender with the juice from artichokes, cream cheese, sour cream, 1 clove garlic, and salt and pepper to taste. Blend until incorporated. Transfer to a medium bowl.

  • 4. Add roughly chopped artichokes and mozzarella to the spinach mixture, and mix by hand.

  • 5. Place your bread loaf and fingers of soft bread on a lined baking tray, and spoon the artichoke mixture into the loaf. Sprinkle a handful of extra mozzarella on top of the mixture.

  • 6. Crush 1 clove of garlic and mix it with your melted butter

  • 7. Put the lid of the bread loaf back on the loaf, and brush the garlic butter mixture all over the loaf and the bread fingers.

  • 8. Bake for 20 -25 minutes or until the mixture is hot, the mozzarella is bubbling and your bread is nice and toasty.

  • 9. If serving with crudites, cut vegetables into battens while baking the cob


  • Energy 1457Kj • Protein 12g • Total Fat 19g • Saturated Fat 12g • Carbohydrates 29g • Sugars 3g • Sodium 556mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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