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Artichoke and spinach sourdough cob dip
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Impress your guests with this irresistible golden-baked artichoke and spinach cob dip.
Ingredients:
  • 120g pkt Baby Spinach
  • 400g can artichoke hearts, drained
  • 250g cream cheese, chopped
  • 60ml lemon juice
  • 62.50 ml chopped chives
  • 120g tasty cheese
  • 1 Coles Finest by Laurent Multigrain Sourdough Boule
  • Chopped chives, extra, to serve
  • Raw carrots, to serve
Instructions:
  • Preheat the oven to 180C and line a baking tray with baking paper. In a frying pan over medium-high heat, cook the spinach and garlic for 2 minutes until the spinach just wilts. Allow it to cool, then squeeze out any excess liquid with your hands before chopping it coarsely.
  • Combine the artichokes, cream cheese, and lemon juice in a food processor and blend until creamy.
  • Gently combine the spinach mixture with the artichoke mixture, chives, and 3/4 cup (90g) of cheddar until well incorporated.
  • 1. With a serrated knife, slice off the top 4cm of the loaf and set it aside. Hollow out the center of the loaf, saving the extracted bread and leaving a 2cm thick shell. Place the hollowed loaf on the lined tray. Tear the reserved bread and top of the loaf into 3cm pieces. Scatter them around the loaf on the tray. Fill the bread shell with the spinach mixture. Finish by sprinkling the remaining cheddar on top.
  • Bake until golden, approximately 25 minutes. Sprinkle with additional chives, then serve with bread and carrots.

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