Elevate your cob loaf appetiser.
Everyone’s favorite appetizer gets the air fryer treatment in this super easy recipe. While the bread gets toasty, the filling gets super gooey and ready for dipping!
Makes: 3 to 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
INGREDIENTS
- 1 (14-ounce/397g) can artichoke hearts, drained and chopped
- 8 ounces (227g) frozen spinach, thawed, drained, and chopped (about 1¼ cups)
- 4 ounces (113g) cream cheese, at room temperature
- 2 cups (226g) shredded mozzarella
- ½ cup (120g) sour cream
- ¼ cup (57g) mayonnaise
- ¼ cup (25g) grated Parmesan
- 2 garlic cloves, minced
- 1 round loaf bread
METHOD
- Preheat the air fryer to 375°F (190°C).
- Mix the artichoke hearts, spinach, cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, and garlic in a large bowl.
- Use a bread knife to slice off the top of the bread. Scoop out the bread and cut or tear the insides into small pieces.
- Pour the dip into the bread bowl and air-fry for 12 to15 minutes, until the cheese has melted and the top is golden brown.
- Serve, using the small pieces of bread to dip into the spinachand artichoke dip.
No air fryer?
Bake this instead! Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with aluminum foil. Pour the dip into the bread bowl and place on the baking sheet. Bake for 15 to 20 minutes, until the cheese has melted and the bread is golden brown.
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