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Spinach cob loaf
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Impress your guests with a crowd-pleasing vegetarian spinach cob loaf.
Ingredients:
  • 450g cob loaf
  • 250g frozen spinach, thawed
  • 1 medium red onion, finely chopped
  • 247.50 gm mayonnaise
  • 250ml tub sour cream
  • 30g packet Spring vegetable soup mix
Instructions:
  • Preheat your oven to 180C/160C fan-forced and line a large baking tray with baking paper.
  • Trim off the top 4cm of the cob loaf to create a lid. Hollow out the center of the loaf, ensuring a 1.5cm thick edge remains. Tear or roughly chop the scooped-out bread pieces.
  • Press spinach to remove excess moisture, discard liquid. Combine spinach, onion, mayonnaise, sour cream, and soup mix in a large bowl. Season with salt and pepper.
  • Transfer the mixture into the loaf pan and cover with the lid. Seal the pan with foil and place it on the baking tray. Bake for 40 minutes, then uncover and arrange bread pieces around the loaf. Continue baking for an additional 10 minutes until the bread pieces are lightly toasted.
  • Garnish with additional crackers and sliced vegetables, if preferred.

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