COB LOAF SPINACH DIP

I used the soft white bread recipe posted earlier, however I shaped the bread into cob loaf, and scored the dough in a cross-cross pattern before brushing with milk and placing in the oven. Allow cobb to cool (This recipe makes a huge cob loaf - great for parties!).


SPINACH DIP

Ingredients

4 Shallots

1 clove garlic

200g tin of Water chestnuts (drained)

250g creamed cheese

300 ml sour cream

40g packet of French Onion soup mix

250g packet of frozen spinach, defrosted and squeezed of excess liquid



METHOD

Heat oven to 180 C / 160 C fan forced.

Add Shallots, garlic and water chestnuts to the TM bowl. 10 sec / sp 8. If necessary, Scrape down sides and repeat.

Add creamed cheese, sour cream and French soup mix for 20 sec / sp 4.

Drain excess water from spinach. Add spinach and use spatula to combine.

Cut the top out of the cob loaf, pull the bread out of the middle to make a bowl. Place the dip into the cob. Place on a baking tray and place lid back on cob loaf. Cook for 20 mins or until golden.

Serve immediately.