Spinach Cob Loaf - Cobbler

1. 1

   Leave spinach out to thaw in a container big enough to fit all the dip.

2. 2

   Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.

3. 3

   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.

4. 4

   Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, cheese, sour cream and soup mix in a large bowl. Season with salt and pepper.

5. 5

   Spoon mixture into loaf. Top with lid. Place on prepared tray. Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and extra crackers if desired.

No nutritional information available.

No additional tips available.