INGREADIENT

• 1 cob loaf
• 150g baby spinach
• 250g cream cheese
• 600ml sour cream
• 1 x 40g pkt French onion soup mix
• 1 tsp olive oil
• A pinch of salt and pepper, to taste

Direction

1. Preheat oven to 180C.
2. Cut the top off a cob loaf and pull out bread, leaving a 2 - 3cm shell. Tear the cob lid and bread pieces into strips.
3. Heat a large frypan and add spinach with a tbs of water. Toss until wilted, then transfer to a colander and allow to cool slightly. Squeeze out excess water then chop finely.
4. In a large bowl, mix together cream cheese, sour cream, soup mix and chopped spinach. Pour into the hollowed-out cob loaf. Place on a baking tray.
5. Toss bread strips lightly in oil and season well. Place on tray next to filled cob. Bake for 15 minutes until the bread is toasted and golden. Serve cob with toasted bread and vegetable sticks on the side.