Cob Loaf
Serves 8 serves
Ingredients
- 1 cob bread loaf
- 120 g packet English spinach or 1 bunch spinach sliced (white stalks removed)
- 35 g packet Spring Vegetable Soup
- 500 g sour cream
Instructions
- Cut lid from cob loaf and scoop out 75% of the filling (keep the filling aside for later).
- Place on a paper lined baking tray.
- Into a large bowl, add spinach, sprinkle over soup mix and sour cream season with cracked pepper and stir to combine.
- Pour the mixture into the cob loaf and bake in a 180C oven for 25 minutes.
- With 10 minutes remaining, add the reserved filling and toast until crispy.
- Serve the cob with the crunchy filling as dippers.