Name: Spinach Dip in Cob Loaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 2 (250 g) packets frozen spinach, thawed and chopped; 1 (65 g) packet of instant spring vegetable soup mix; 1/2 cup spring onion, chopped; 1 (290 g) can water chestnuts, finely chopped; 2 (250 g) cartons sour cream; 2 cups mayonnaise

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Recipe by Alonwae

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Spinach Dip in Cob Loaf created by Chef Dee

This is heaven in a bread loaf. Easy to prepare, little mess as you use the outside of the cob loaf to eat the dip!

Ready In:: 35mins
Serves:
Units:

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ingredients

2 (250 g) packets frozen spinach, thawed and chopped
1 (65 g) packet of instant spring vegetable soup mix
¹⁄₂ cup spring onion, chopped
1 (290 g) can water chestnuts, finely chopped
2 (250 g) cartons sour cream
2 cups mayonnaise

directions

Combine all ingredients, mix well and leave to sit in bowl for 5 minutes.
Cut a layer off the top of the cob loaf and hollow it out, making a bowl out of the bread.
Tear excess bread into bit size pieces and place in 150 degree oven for 15 minutes or until nice a crunchy.
Add mixture to the hollowed cob loaf, place prepared bread pieces around on the plate and serve.

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RECIPE MADE WITH LOVE BY

@Alonwae

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@Alonwae

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"This is heaven in a bread loaf. Easy to prepare, little mess as you use the outside of the cob loaf to eat the dip!"

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photo by Chef Dee

5/15/2006

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review by Chef Dee

5/13/2006

The only way to eat spinach !! I made up the recipe, most went into a pumpernickel, and the photo shows the remaining dip rolled up in tortillas, chilled, then sliced. Yummy !

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creation by Alonwae

1/22/2005

This is heaven in a bread loaf. Easy to prepare, little mess as you use the outside of the cob loaf to eat the dip!