Looking for a delicious and easy recipe for the silly season? Then this starter is for you! Filled with a creamy spinach dip, the cob loaf can be torn apart to dip in as you go. Serve with fresh veggies and crackers for some crunch.
This recipe was shared by Ryman Northwood resident Rose, who loves cooking for her family and neighbours. It’s so versatile and a great catering option, especially for the festive season.
You can’t go wrong with this delicious starter!
Spinach and sour cream cob dip recipe:
Serves: 12
Time: 25 minutes
Ingredients:
- 1 fresh grain-style cob loaf
- 250 frozen spinach, thawed
- 2 x 300ml tubs sour cream
- 30 g packet spring vegetable soup mix
- ½ cup grated light tasty cheese
- 2 spring/ green onions finely chopped
Method:
- Preheat oven to 200°C (180°C fan forced)
- Cut around the edge of the cob loaf and remove the top, and then break the top into pieces. Place all bread pieces onto a baking tray and bake for 10 minutes until lightly brown and crunchy.
- Place cob shell in the oven and cook for 5min until lightly browned. Allow to cool.
- Meanwhile, squeeze excess water from the thawed spinach and place into a microwave-safe bowl with the sour cream, soup mix, and cheese.
- Microwave on high for 3-4 mins until the cheese melts, stopping at 1 min intervals to stir the mix.
- Remove and stir through spring/ green onions.
- Spoon the mixture into the cob shell. To serve; place the cob on a platter with the toasted bread pieces.