- 1 large round unsliced loaf (from bakeries or the bakery section in supermarkets)
- 2 x Packs/boxes of light Philadelphia cream cheese (light version is optional)
- 1 Small container of light sour cream (light version is optional)
- 1 Box of frozen spinach (defrosted)
- 1 Packet of salt reduced French onion soup mix (Reduced salt version is optional)
- Using a sharp small knife, cut the top off the loaf, making a ‘lid’. Pull the inside bread out of the loaf leaving a 1cm thick shell. Reserve the bread.
- In a large bowl, beat the cheese til smooth. Add the sour cream and French onion soup mix.
- Using a metal sieve and the back of a dessert spoon, place the spinach (a bit at a time) in the sieve and use the back of the spoon to push out as much water as possible. Mix the spinach into the cheese mix using a metal or wooden spoon.
- Spoon the mixture into the loaf case, put the lid back on top, wrap in foil and bake for around an hour.
- Once almost baked (a few mins off), break up the bread pieces into 4-5cm pieces, scatter on a baking tray and bake til crispy (only a few mins). Use this as your dipping bread as well as the lid and shell of the cob loaf.
I also purchase Coles’ Kalamata Olive Batard (available at Coles stores with their own bakery dept.), slice it up (fresh, not toasted) and spread the warm dip mixture on each slice.