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Miniature spinach and cream cheese cob loaf dips
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try making mini spinach and cream cheese cob loaf bites for a tasty picnic or BBQ snack!
Ingredients:
  • 250g frozen chopped spinach, thawed
  • 4 crusty round bread rolls
  • 250g Original Spreadable Cream Cheese
  • 1/2 x 40g pkt French onion soup mix
  • Vegetable sticks, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and line a large baking tray with baking paper.
  • Place spinach in a sieve and firmly press with a large spoon to remove excess liquid. Transfer to a big bowl, then mix in cream cheese, dried soup mix, and season with pepper. Stir until fully combined.
  • Slice the top off each roll with a serrated knife, creating a 2cm-thick slice. Set aside.
  • Hollow out the center of the loaf, leaving a 1cm border, to create a bread 'bowl'. Place the bread 'bowls' and removed bread on a tray.
  • Divide the spinach mixture evenly among the bowls. Top with the bread lids and bake for 15 minutes, or until the filling is heated through and the bread is crispy.
  • Enjoy right away with crunchy vegetable sticks.

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