Crowd pleasing spinach cob loaf dip recipe
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 and no actual cooking required. Brilliant!
A quick whiz around the supermarket for these few ingredients and you’re good to go.
- Prep time : 10 mins
Spinach cob loaf dip ingredients
- 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
Method
- 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.
Notes
- This 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!
- If you’re sharing with kids who are finnicky about ‘bits’ in their dip, you can chop the spinach finely before adding to the mix, or even use a stick blender to give the whole mix a whiz before serving.
Browse our recipe section for more great meal ideas and treats to try!
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