Cobb Loaf Dip with Spinach.

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                  This is a recipe I have adapted from a recipe taken from the Moranbah State Pre School Family Recipe book published in 1992.

Author

Glenda Gallant

Ingredients

• 1 Cobb Loaf
• 1 250g Packet Frozen Spinach Cooked and cooled
• 1 cup Mayonnaise
• 1 cup Sour Lite Cream
• 1 small Onion Finely chopped (or 4 spring onions)
• 1 30g packet Spring Vegetable Soup mix

Instructions

1. Cut lid off cobb loaf, then hollow out the Cobb loaf and break bread into small pieces for dippers. Set aside.
2. Mix remaining ingredients together in a bowl and refrigerate overnight or at least for a few hours.
3. When ready to serve, place cobb loaf and dippers on an oven tray and Bake until dippers are lightly toasted and cobb is crusty.
4. Fill with spinach mixture and serve.
5. You can also cut a baguette into slices and toast if you need more bread for dipping.