Always a hit with a crowd, a cob loaf dip is perfect every time. This recipe is super easy – and served cold – so there’s no having to keep it warm when entertaining outside. Brilliant!
A quick whiz around the supermarket for these few ingredients and you’re good to go. To be honest, the dip is always better made a few hours ahead – the night before if you can – it gives the soup mix time to soften. If you don’t have time, don’t stress, all the more texture for you!
1 cob loaf
250g frozen chopped spinach, thawed and drained really well
Continental Spring Vegetable soup mix
1 cup whole egg mayonnaise
1 cup sour cream
3 green spring onions, finely chopped
- Mix all the ingredients (excluding the cob loaf) together in a bowl. Cover and refrigerate for a few hours so the soup mix can soften.
- Slice the top of the cob loaf off and keep whole, this will create a temporary lid. Hollow out the loaf to create a bowl, tearing the bread into reasonable size chunks for dipping.
- Pour the dip mixture into the hollow cob, replace the ‘lid’ and serve with the bread. This dip is also perfect with vegetable dippers – celery, cucumber and carrot sticks are great, hardy options.
Make sure to browse our recipe archives for more great meal ideas and treats to try.