SPINACH DIP COB LOAF

SERVES 20. PREP 15 MINS COOK 15 MINS

Ingredients

• 1 large cob loaf

• 500g frozen spinach

• 30g spring vegetable dried soup

• 1 cup mayonnaise

• 1 cup light sour cream

• 4 spring onions, chopped

• 190g water chestnuts, sliced

Method

1 Hollow out the cob loaf and cut the bread into 3cm squares.

2 Mix all the other ingredients together (if possible, do this the day before). 3 Preheat oven to 180C. Scoop the mixture into the hollowed-out cob and bake for 15 minutes. Serve with the cut bread pieces.

NOTES: You can also cut up an extra baguette to serve with the dip as the bread usually disappears before the dip does.

Recipes from bestrecipes.com.au