- 250 g packet frozen chopped spinach
- 1 cup Hellmann's Real Mayonnaise
- 250 g tub sour cream
- 1 packet Continental Soup French Onion soup mix
- 225 g can sliced water chestnuts, drained
- 4 green spring onions, thinly sliced
- 1 x 450 g cobb loaf
- oil spray, to grease
- carrot and cucumber sticks, to serve
Place spinach into a microwave-safe bowl. Cover. Heat on HIGH for 4 mins or until hot. Drain. Set aside to cool. Squeeze excess moisture out from spinach using a clean tea towel.
Place spinach into a clean large bowl. Add Hellmann's Real mayonnaise, sour cream, soup mix, water chestnuts and spring onions. Mix until combined. Cover and refrigerate for 1 hour.
Meanwhile preheat oven to 180°C (160°C fan-forced). Use a bread knife to cut 4cm off top of cob loaf. Scoop bread from centre of loaf. Tear bread and loaf top into pieces. Place loaf and bread pieces onto a baking tray. Spray with oil. Bake for 10-15 mins or until slightly crisp. Set aside to cool.
Spoon dip into cob loaf. Serve with bread pieces, carrot and cucumber sticks. Consume within 3 hrs.
Make a warm 'winter-style' dip: Just add 1 cup grated pizza or tasty cheese to the dip mixture. Do not tear the cob loaf top. Place dip mixture into cob loaf. Place bread top back onto cob loaf then place onto baking tray. Loosely wrap loaf with foil. Bake for 35 minutes. Remove foil. Roughly tear cob loaf top. Place torn loaf top and torn bread pieces around loaf. Spray bread pieces with oil spray. Bake for a further 10-15 minutes until bread pieces are lightly golden and slightly crisp and dip is golden and warmed.