Spinach & Cheese Dip In A Cob Sourdough Loaf

10m
Prep Time
15m
Cook Time
25m
Ready In


"Using a sourdough loaf and crème fraiche, puts a bit of a twist on this 1980's classic that I used to make. I have never made this particular one using these ingredients before but will be doing so very soon. This would be great for parties or gatherings."

Original is 20-25 servings
  • SPINACH HERB & CHEESE DIP

Nutritional

  • Serving Size: 1 (46.1 g)
  • Calories 80.6
  • Total Fat - 6.5 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 13.2 mg
  • Sodium - 108.4 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.7 g
  • Protein - 2.8 g
  • Calcium - 72.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Pre heat oven to 190°c. Cut the top off the sourdough loaf to expose a 13cm-15cm diameter opening. Using your hands tear out the centre of the loaf into large bite sized pieces. Make sure you leave a 2cm-3cm wall around the loaf so that it can safely contain the dip.

Step 2

On a baking tray place the hollowed out loaf and torn bite size pieces. Spray the inside and the pieces with some olive oil and bake for 15 minutes of until slightly crispy.

Step 3

To make the dip combine place all ingredients into a large bowl together and stir to combine. Season to taste and keep refrigerated.

Step 4

Remove bread from oven and allow to cool completely. Place dip into loaf just before serving with the lid slightly ajar on top and a bowl of the crispy torn pieces on the side.

Step 5

Serve and enjoy!

Tips


No special items needed.

0 Reviews

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