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Spinach and leek cob dip
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Impress guests with savory spinach and leek cob loaf dip.
Ingredients:
  • 1 leek, trimmed, thinly sliced
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 4 spring onions, thinly sliced
  • 300ml light sour cream
  • 150g mayonnaise
  • 23.40 gm Dijon mustard
  • 62.50 ml dill, chopped
  • 450g White Cob Loaf
  • Chopped dill, extra, to sprinkle
  • Vegetable sticks, to serve
Instructions:
  • Preheat the oven to 180C and prepare a baking tray by lining it with baking paper.
  • In a large frying pan over medium-high heat, sizzle the leek in hot oil for 3 mins until soft. Stir in spinach, onion, and garlic, and cook for 2 mins until spinach wilts.
  • Mix together the spinach, sour cream, mayonnaise, mustard, and dill in a big bowl. Season to taste.
  • 1. Slice off the top 4cm of the cobb loaf using a serrated knife; set aside. Hollow out the center of the loaf, leaving a 2cm-thick shell. Tear the removed bread into 3cm pieces. Fill the bread shell with the spinach mixture and cover with the reserved top. Place the cobb dip on a baking tray. Surround it with the torn bread pieces. Bake until golden, approximately 20 mins, then sprinkle with extra dill. Serve with vegetable sticks.

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