Anna’s Spinach & French Onion Cob Loaf Dip 

This cob loaf spinach dip is a perfect recipe to share and indulge with family and friends.
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Anna’s spinach & French onion cob loaf dip
Serves 8 as a starter Prep 15 mins (+ cooling & 3 hours chilling time) Cooking 15 mins
250g frozen chopped spinach, thawed, drained
225g can water chestnuts, drained, finely chopped
1/2 cup (115g) aioli
1/3 cup (80ml) sour cream
40g Coles French Onion Soup Mix
1 cup (280g) Greek-style yoghurt
1 Coles Bakery Cob Loaf*
1 tbs extra virgin olive oil
1. Squeeze as much liquid from spinach as possible. Place in a large bowl with the water chestnuts, aioli, sour cream, soup mix and yoghurt. Stir until well combined. Cover and place in the fridge for 3 hours or until the mixture thickens.
2. Preheat oven to 180°C. Cut 2cm from the top of the loaf and reserve. Remove bread from the centre of the loaf, leaving a 2cm-thick shell. Tear bread into 3cm pieces. Brush the inside of the loaf with oil. Place on a baking tray with bread pieces and bake for 12-15 mins or until golden. Set aside to cool.
3. Place the loaf on a serving platter. Spoon the spinach mixture into the loaf and arrange bread pieces around the loaf to serve.
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