Ingredients
250g spinach leaves (or frozen)
250g cream cheese
300ml sour cream
40g french onion soup
1 cob loaf (450g)
Method
Pre-heat over to 180C
Cut 4cm off the top of cob loaf to form a lid, scoop out bread from centre to create a bowl leaving an edge of approx. 1.5cm
If spinach is from freezer, squeeze out moisture. Combine spinach, cheese, sour cream and soup mix in a large bowl, season with salt and pepper.
Pour into cob loaf. Top with lid.
Place on lined tray and arrange broken pieces of cob on another tray, bake for 20 minutes or until golden. Serve cob with pulled bread around cob.
No comments:
Post a Comment