Directions
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.
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Ingredients
- 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)