Spinach Cob Dip

Right, I swear on this, so if you have not yet made it. Do it. Do it. Do it. I promise you, you wont regret it!!!!

Easy peesy.

Ingredients

1 Cob Loaf, not sliced

1 french stick

1 packet Spring Vegetable Soup mix

1 tub of Philly cheese

300 mls Light Sour Cream

250gm Spinach- usually the frozen small box works great. Heinze have a new product- Spinach finely chopped in freezer section- works excellent.

Method

Pre- Heat oven to 170 degrees 150-160 for fan forced

Get your spinach and defrost, either leave out for a bit or do in microwave.. When defrosted, place into a clean tea towel, bring up the sides and twist down together, keep twisting to wring out the moisture in the spinach. This is really important, if you don't do this, the dip will be a runny mess.

get a nice big bowl and combine wrung out Spinach with Sour Cream, Philly and spring Vegetable packet. Combine well.

cut a hole into the top of your Cob loaf, and gut it.. Making sure to leave the walls and floor of the cob in tact. Beak up the bits of bread.

Fill your cob shell with mixture, and place onto a large baking tray. Around cob place your bread dipping bits. Cut up the french stick and place around as well, for extra pieces.. you'll need them ;)

Place in oven for 30 mins or until dip is warmish... it will go a little more fluid when its cooked perfect. Its not really served hot.. as if it gets too hot the mixture goes very weird and become more like putty and hard to eat.

My tip- just check it every so often, turn if need be and give a stir to help evenly warm through :)

When done, get in first and eat it XD LOL