Quick & Tasty Spinach Cob Dip recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
This Quick & Tasty Spinach Cob Dip recipe is truly amazing. It's so easy to make, it'll feed a crowd and they'll be coming back for more.
- 1 500g cob loaf
- 125 g frozen spinach
- 300 g light sour cream
- 300 g light whole egg mayonnaise
- 1 packet Continental spring vegetable simmer soup mix
- 1/2 tin (115g) water chestnuts, roughly chopped
Preheat the grill on high.
Use a sharp knife to cut a large hole in the centre of your cob loaf. Break the bread that was cut out into chunks. Arrange the chunks of bread and the cob loaf on a baking tray and grill for 5-10 minutes until just starting to get golden. Remove and allow to cool completely.
At least 2 hours before serving, put together the dip. Use some paper towel to squeeze any excess moisture out of the spinach. Now mix the spinach, sour cream, mayonnaise, soup mix and water chestnuts together in a bowl and allow to sit in the fridge covered until serving time to allow the vegetables in the soup mix to rehydrate.
To serve, fill the cob loaf with the dip and arrange on a platter with the chunks of toasted bread.
- Measure the mayonnaise using the sour cream container.
- You don't have to toast the bread if you prefer to leave it soft.