This spooktacular gluten free sharer is ideal for the scary season. Our artisan cob loaf makes a perfect bowl for your cheese and spinach dip, whilst the bread pieces can be lightly toasted under the grill and served on the side for dipping. The pumpkin face is obviously a must!

Yield: 
Makes enough for friends to share!

Ingredients: 
  • 1 Warburtons Gluten Free Artisan White Sourdough Cob
  • ½ large onion, finely chopped
  • 1tsp oil
  • 1 small clove garlic
  • 100g spinach leaves, washed
  • 150g cream cheese
  • 50g sour cream or plain yogurt
  • 50g grated cheese (we used a mix of cheddar and emmental)
  • 1 tbs grated parmesan cheese
  • 1 tbs chopped mixed fresh herbs (such as parsley, basil, chives and thyme)
  • ½ or 1 fresh chilli , finely chopped (optional) freshly ground black pepper
Method: 
  1. Preheat the oven to 160°C fan/180°C conventional/Gas 4.
  2. Sauté the onion in the oil over a medium heat for a few minutes until softened but do not allow it to brown.
  3. Add the garlic and cook for another minute then tip in the washed spinach and allow to wilt for a minute, then turn off the heat. You may need to add the spinach in two batches. As soon as its just wilted, tip into a medium sized bowl and set aside.
  4. Cut the top off the loaf and set aside. Make sure you leave enough depth to carve a face into the loaf!
  5. Using a small sharp knife, carve a face into the bread as if it was a Halloween pumpkin. Don’t cut very deeply into the loaf, just enough to remove the crust and reveal the soft bread underneath.
  6. Using the knife, remove the middle of the loaf, trying to keep it in large chunks. Cut the large chunks into bite-size pieces and place on a baking tray.
  7. Place the hollowed out loaf onto a large piece of foil and fold the sides up around the loaf to leave just the top uncovered. This will stop the loaf from getting too brown in the oven. Place the loaf on the tray with the pieces of bread.
  8. Add the rest of the ingredients to the onions and spinach in the bowl and mix well. Fill the loaf with the spinach and cheese mixture and top with the rest of the cheese.
  9. Place the tray in the oven and cook for ten minutes then add the lid to the tray and cook for a further two minutes.
  10. Serve the ‘pumpkin’ loaf with the toasted chunks of bread on the side for dipping!