Prepare dough and set aside to proof according to directions on the packet.
Pre-heat oven to 220˚C and line a large baking sheet with baking paper.
Mould dough into the shape of a cob and bake for 35 minutes or until the bread sounds hollow when tapped on the bottom. Set aside to cool.
Combine remaining ingredients in a bowl. Stir to combine.
Hallow out the centre of the cob and tear centre into bite-sized pieces for dipping. Lightly toast bread pieces under the grill.
Spoon spinach mixture into the hole in the cob and serve with crusty bread dippers.