Place Parmesan and garlic into the Thermomix bowl and mill 8 sec/speed 10. Remove a couple of tablespoons of cheese mixture and set aside.
Add all remaining ingredients to the Thermomix bowl except spinach and artichokes.
Blend 6 sec/speed 6. Scrape down sides of bowl.
Add spinach artichokes and stir through 6 sec/speed 3.
Refrigerate until needed.
Place dip into heatproof dish. Or into cob loaf if using.
Place mozzarella cubes on top and press into the dip. Sprinkle with reserved Parmesan and cook in hot oven for 25 minutes or until browning.
Cut the top of the loaf and all the internal part of the loaf into mouth sized pieces, drizzle with EVOO and bake at the same time as the dip. No need for crackers, just use the toasted bread.
Serve with Pita crisps, crostini, water crackers, fresh vegetables or corn chips of choice.