Spinach French Onion Cob Dip
Ingredients
Dip
French onion soup mix powder
40 g
cream cheese (full fat)
250 g
sour cream (full fat)
300 g
mayonnaise (whole egg)
250 ml
frozen chopped spinach (thawed, squeezed dry)
250 g
Bread Bowl
cob bread loaf (round, sourdough preferred, 25cm diameter)
1 piece
Instructions
Soften cream cheese
Place cream cheese in a microwave-safe bowl and break into 8 chunks. Microwave on high for 30 seconds then mix until smooth and loose like sour cream.
Add sour cream, mayonnaise and soup mix
Add sour cream, mayonnaise and French onion soup powder to the softened cream cheese and mix until smooth.
Thaw and drain spinach
Microwave frozen spinach for 1.5 minutes on high to thaw. Squeeze out excess water with your hands.
Mix spinach into dip
Add drained spinach to the dip mixture and stir until evenly distributed.
Rest dip
Cover and refrigerate dip for 3 hours (or overnight) to allow flavours to meld.
Prepare cob loaf bowl
Cut a 2.5 cm lid off the cob loaf. Cut a circle 1.5-2 cm from the edge, leaving base intact. Score the inner bread into 2.5 cm squares.
Hollow out the bread bowl
Pull out the scored bread pieces to create a bowl. Cut the lid into 2.5 cm pieces for dipping.
Fill and serve
Pour the rested dip into the hollowed cob loaf. Serve with bread pieces and extra crackers or chips on the side.
Storage
Best eaten fresh. Bread bowl softens after 24 hours.
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