COB LOAF

1. Preheat the Oven: Preheat to 160°C. 

2. Prepare the Cob Loaf: Cut the top off the cob loaf and hollow out the inside, tearing the removed bread and lid into bite-sized pieces. 

3. Cook the Spinach: Heat a frying pan with butter and sauté the spinach until wilted. 

4. Mix the Filling: In a large bowl, combine the wilted spinach, cream cheese, sour cream, ¾ cup grated cheese, and French onion soup mix. Season with salt and pepper. 

5. Assemble the Loaf: Spoon the spinach mixture into the hollowed cob loaf and sprinkle the ¼ cup grated cheese on top. Arrange the torn bread pieces on a tray and drizzle them with olive oil. 

6. Bake: Place the cob loaf and bread pieces in the oven and bake for 15-20 minutes or until the bread is golden and the filling is warm. 

7. Garnish and Serve: Garnish the cob loaf with chopped chives. Serve with fresh vegetables, crackers, and the toasted bread pieces. 

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 2 x 120g bags LeaderBrand Baby Spinach 
• 1 cob loaf 
• 250g cream cheese 
• 500ml sour cream 
• 1 packet (32g) French onion soup mix 
• 1 tbsp chives, chopped 
• ¾ cup grated cheese 
• Salt and pepper, to taste 
• ¼ cup grated cheese (for topping)