Ingredients
1 white Cobb loaf
unsliced
250g spinach
frozen chopped
0.5 white onion
diced finely
1¼ cups sour cream
⅔ cup mayonnaise
1 Continental spring vegetable soup mix
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 Bowl
- 1 Oven
- 1 Oven tray
Instructions
- Defrost spinach and squeeze out excess water.
- Combine onion, spinach, sour cream, mayonnaise and soup mix in a bowl. Refrigerate for 4 hours or overnight.
- Preheat oven to 180°C. Take a lid off the Cobb loaf and scoop out bread in bite size pieces and put aside.
- Spray all the bread with non stick cooking spray and bake for 10 minutes on an oven tray to crisp up.
- Leave to cool and fill with spinach mixture.
- Serve with lid and reserved bread.
Notes
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Store toasted bread separately at room temperature.
