Spinach cob loaf

INGREDIENTS

  • 450g cob loaf
  • 250g frozen spinach, thawed
  • 1 medium red onion, finely chopped
  • 1 cup mayonnaise
  • 250ml tub sour cream
  • 30g packet Spring vegetable soup mix


METHOD

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
  • Step 3
    Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, onion, mayonnaise, sour cream and soup mix in a large bowl. Season with salt and pepper.
  • Step 4 Spoon mixture into loaf. Top with lid. Cover with foil. Place on prepared tray. Bake for 40 minutes. Remove foil. Arrange bread pieces in a single layer around loaf. Bake for a further 10 minutes or until bread pieces are lightly toasted.
    • Step 5
      Serve with extra crackers and cut vegetables if desired
    https://www.taste.com.au/recipes/spinach-cob-loaf/1cff26c6-cd1e-456f-af05-bf02abd6fdf5?r=recipes/Q6q8HuMM

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