Monday, 9 September 2013

Spinach Dip in a Cob Loaf

by: Melissa
  • 1 large cob loaf
  • 2 x 250 g packets frozen spinach
  • 1 x 30 g packet Spring Vegetable soup mix (dry)
  • 1 cup mayonnaise
  • 1 cup light sour cream
  • 4 spring onions, chopped
  • 1 x 190 g can water chestnuts, sliced

  1. Hollow out the cob loaf and cut the bread into 3 cm squares.
  2. Mix all the ingredients together (if possible do the day before).
  3. Place the mixture into the cob loaf and serve with the bread.

Recipe notes:   I also cut up an extra baguette to serve with the dip as I find the bread disappears before the dip does!