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Spinach and leek cobb dip

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This Spinach and leek cobb recipe is a tasty take on a classic that you can't go wrong with. Give this easy dish a go next time you're entertaining, it's sure to be a hit!

  • Serves12
  • Cook time25 minutes
  • Prep time10 minutes
Spinach and leek cobb dip


  • 1 tbs olive oil
  • 1 leek, trimmed, thinly sliced
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 4 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 300ml light sour cream
  • ½ cup (150g) mayonnaise
  • 1 tbs Dijon mustard
  • ¼ cup chopped dill
  • 450g Coles Bakery White Cobb Loaf
  • Chopped dill, extra, to sprinkle
  • Vegetable sticks, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Step 2

    Heat the oil in a large frying pan over medium-high heat. Add the leek and cook, stirring, for 3 mins or until soft. Add the spinach, onion and garlic and cook, stirring, for 2 mins or until spinach just wilts.
  3. Step 3

    Combine the spinach mixture, sour cream, mayonnaise, mustard and dill in a large bowl. Season.
  4. Step 4

    Use a serrated knife to cut 4cm from the top of cobb loaf and reserve. Remove the bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon the spinach mixture into the bread shell. Top with the reserved bread top. Place cobb dip on prepared tray. Arrange bread pieces around cobb. Bake for 20 mins or until golden. Sprinkle with extra dill. Serve with vegetable sticks.