Cob loaf spinach dip


Need to bring a plate? This tasty recipe is perfect for campground gatherings

30 mins cooking | Serves 10

Cob-loaf-spinach-dip.jpg

Ingredients

  • 1 sourdough cob loaf
  • 1 onion, chopped finely
  • 2 tbsp olive oil
  • 250g bacon, chopped
  • 2 bunch fresh spinach or 1 packet frozen spinach, thawed
  • 1 clove garlic
  • 250g cream cheese, softened
  • 125g crème fraîche
  • 200g cheddar cheese, grated
  • 50g parmesan, grated
  • 1 bunch chives, chopped
  • black pepper
  • sea salt

Method

  1. Cut top off the bread loaf and tear the dough from the inside. Place dough in an airtight container to keep it soft and fresh.
  2. Preheat oven to 180°C/350°F.
  3. Cook onion in a fry pan with the olive oil until translucent. Add the bacon and cook until slightly browned.
  4. Add the spinach and garlic to the pan and cook until the spinach is wilted and cooked through.
  5. Then add the cream cheese and crème fraÎche and cook, stirring, until well mixed through. Turn down the heat and add the grated cheddar and parmesan a handful at a time, stirring until melted and mixed through. Add chives and season to taste.
  6. Place spinach mixture in hollowed out cob loaf, place lid back on top, wrap tightly in foil and bake for 10 minutes.
  7. Serve loaf with reserved dough pieces and crudites on the side.

Notes

  • If you’d prefer to serve a vegetarian version, simply leave out the bacon. If you use frozen spinach rather than fresh, make sure you squeeze all the water from the leaves before placing in pan.

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