Easy Spinach Cob Loaf Dip

Name: Easy Spinach Cob Loaf Dip
Total time: 20 min
Ingredients: 500 g Cob loaf; ¾ cups Spinach, frozen; ¾ cups Sour cream; ¾ cups Egg; 1 packet Spring vegetable simmer soup mix; ½ cups Water chestnut, roughly chopped

By Sugar Salt Magic · 20 min

Ingredients

Cob loaf500 g
Spinach · frozen¾ cups
Sour cream¾ cups
Egg¾ cups
Spring vegetable simmer soup mix1 packet
Water chestnut · roughly chopped½ cups

Instructions

Preheat the grill to high.
Cut a large hole in the centre of the cob loaf and tear the bread out in mouthful-sized chunks, leaving a base so the loaf forms a bread bowl.
Optional: spread the bread chunks and the hollowed loaf on a baking tray and grill for 5 to 7 minutes, watching closely, until just starting to turn golden. Let everything cool completely.
At least 2 hours before serving, squeeze excess moisture out of the thawed spinach using paper towel.
Mix the spinach, sour cream, mayonnaise, soup mix and water chestnuts in a bowl, cover, and refrigerate until serving so the soup mix vegetables rehydrate.
To serve, fill the cob loaf with the dip and arrange it on a platter surrounded by the bread chunks.

Summarized from Sugar Salt Magic's video. Watch it for the details.

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