This is such a fave, a classic, and always a hit. We made it yesterday for my beautiful friends baby shower, and in the rush to get there I forgot to take a photo. You'll have to just trust me that it is good lookin' and very moorish. (Newly updated photo from my sons 1st birthday party)
Ingredients
1 large cob loaf
2 x 250g packets of frozen spinach
1 x 30g spring veg soup mix - dry packet
1 cup mayonnaise
1 cup light sour cream
4 spring onions, chopped
1 x 190g can of water chestnuts, thinly sliced
Method
1/ Slice off the top and hollow our the cob loaf and keep the chunks bread to use for the dip
2/ In a bowl, mix all the ingredients together (the day before is best so it has time to soak)
3/ Spoon the mixture into the loaf, serve with the bread (and an extra baguette if needed)
The idea is you eat the dip out of the cob then tear/eat the cob as well, no wastage. Yum
I am making this tonight to take to a BBQ - going to go down a treat! Will post a pic up on your FB page.
ReplyDeleteOh yum Lauren, bring back the 80's cob loaf dips I say. Hope they enjoy it :) x
DeleteI'm sure they will!! I mean who doesn't??! There is also a hot version of this dip. My mum has made it since I can remember...
Delete250g cheese grated
250g sour cream
250g of spinach (easiest to grab a frozen bag)
2 onions (sauteed)
Salt and pepper to taste
Blend everything to combine. Place all mixture into the cob and pop in the oven to cook for 45 minutes. 180 deg!
That sounds amazing and perfect now it's cooler, I am putting it in the vault, thanks.
Delete