Artichoke and Oregano Cob Loaf Dip

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A warm, cheesy artichoke and oregano dip served inside a rustic cob loaf, perfect for sharing as a flavorful Australian appetizer. This Australian-inspired recipe, ready in about 45 minutes, turns fresh cob bread loaf, artichoke hearts, cream cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 600 g) fresh cob bread loaf
• 1 can (400 g), drained and chopped artichoke hearts
• 200 g, softened cream cheese
• 1/2 cup (120 ml) sour cream
• 1 cup (100 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tbsp, chopped fresh oregano leaves
• 2, minced garlic cloves
• 1 tbsp olive oil
• to taste black pepper
• 1/2 tsp salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 180°C (356°F). Cut the top off 1 medium cob bread loaf and hollow out the inside, leaving about 2 cm of bread around the edges to create a bread bowl.
2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and cook for 1-2 minutes until fragrant but not browned.
3. Step 3: In a mixing bowl, combine 1 can (400 g) chopped artichoke hearts, 200 g softened cream cheese, 1/2 cup sour cream, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 tbsp chopped fresh oregano, the cooked garlic, 1/2 tsp salt, and black pepper to taste. Mix until well combined.
4. Step 4: Spoon the artichoke mixture into the hollowed bread bowl and sprinkle extra mozzarella on top if desired.
5. Step 5: Place the filled cob loaf on a baking sheet and bake in the preheated oven for 25-30 minutes until the dip is bubbling and golden on top.
6. Step 6: Serve warm with the reserved bread pieces cut into chunks for dipping.