SPINACH COB DIP

SERVES 8 PREP 10 MINS COOK 10 MINS

Slice a lid from 1 cob loaf. Remove the centre, leaving a 2cm-thick shell. Tear soft centre into serving pieces. Place both on lined oven tray, spray with oil. Bake, 180°C, 10 mins. Saute 2 chopped bacon rashers 2-3 mins. Drain. Saute 280g spinach leaves, 4 sliced green onions and 3 crushed garlic cloves 1-2 mins. Drain, add to bacon. Mix 250g spreadable cream cheese, 300ml tub sour cream, 150g soft feta and 1 tbsp lemon juice together. Add to spinach with 2tbsp chopped dill. Sprinkle with 1/ cup grated cheese. Bake 10 mins. 3 Serve with dill sprigs, toast and crudites.