Finger Food
Spinach dip in a cob loaf
A spinach dip that comes with its own bowl!
INGREADIENT
- 1 cob loaf large
- 500 g frozen spinach
- 30 g spring vegetable dried soup
- 1 cup mayonnaise
- 1 cup light sour cream
- 4 spring onions chopped
- 190 g water chestnuts sliced
Direction
- Hollow out the cob loaf and cut the bread into 3 cm squares.
- Mix all the ingredients together (if possible do the day before).
- Scoop the mixture into the hollowed out cob and bake for 15 minutes. Serve with the cut bread pieces.
Related Recipes
