Creamy Spinach and Spring Onion Cob Loaf Dip

Creamy Spinach and Spring Onion Cob Loaf Dip

Creamy spinach and spring onion dip baked inside a cob loaf until hot and cheesy. Serve with the toasted bread pieces from the centre for an easy party favourite.

5 from 1 vote

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Course: Appetizer

Cuisine: Australian

Keyword: Easy, Entree, Family Friendly, Party Food, Starter, vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 206kcal

Ingredients

1 large Cob loaf
300 ml sour cream full fat
5 spring onions chopped
1 pkt (30grams) spring vegetable soup mix
100 gm frozen chopped spinach defrosted
250 gm cheese mix (shredded mozzarella/tasty/parmesan)

Instructions

Pre-heat oven to 180C
Cut the top off the cobb loaf and scoop out bread leaving a circular bowl
Mix sour cream and soup mix in a mixing bowl
Squeeze out excess moisture from spinach and add that and the spring onions to the sour cream mixture.
Add cheese mix, reserving enough to cover the top of the cut away cobb loaf
Pour mixture into cobb loaf bowl
Place scooped out bread pieces and the top of the cobb loaf on a baking tray with the cobb loaf and mixture
Bake for 25 minutes until heated through and cheese is melted.

Video

Nutrition