It’s Grand Final Day, Christmas, Easter, or just your average Saturday with mates…. you can’t go past a Cob Loaf!
INGREDIENTS
1 Cob Loaf
250g frozen spinach (thawed)
1 cup sour cream
1/2 cup mayonnaise (kewpie)
1 cup cooked bacon bits
1 red onion (diced)
1 sachet of French onion soup mix
METHOD
Pre-heat the oven to 110c, then slice 2cm off the top of the cob loaf and remove the bread from inside and break into bite size pieces.
Squeeze the excess moisture from the thawed spinach, then place in a bowl and add the sour cream, mayo, red onion, bacon and soup mix. Mix well.
Spoon the spinach dip mixture into the hollowed out cob loaf and place on baking tray. Bake for 5 minutes to warm the dip.
Then bake the bite size pieces of bread and the lid for 5 minutes or until starting to turn golden.
Serve immediately.
