At the height of its popularity in the 70s and 80s, no backyard barbecue was complete without the classic spinach cob loaf dip.
In recent years, it’s become popular again and while there are now many flavour variations, you can’t beat dunking a crusty piece of bread into this spinach and French onion soup combo on a cold winter night.
- 450g cob loaf
- 250g frozen spinach, thawed
- 250g creamed cheese softened
- 300ml tub sour cream
- 40g packet French onion soup mix
1. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
2. Cut 4cm off the top of cob loaf to form a lid. Scoop bread from centre of the loaf, leaving a 1.5cm edge. Tear or roughly chop bread pieces.
3. Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, cheese, sour cream and soup mix in a large bowl. Season with salt and pepper.
4. Spoon mixture into the loaf. Top with lid. Place on prepared tray. Arrange bread pieces in a single layer around the loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and extra bread or crackers if desired.