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Spinach & Cheese Dip In A Cob Sourdough Loaf

Here's how you make Spinach & Cheese Dip In A Cob Sourdough Loaf
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  • Servings: 20-25
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 20-25 people.

Ingredients

The ingredients are:
  • 1 loaf bread (medium sized sourdough round loaf)
  • Olive oil spray oil
  • SPINACH HERB & CHEESE DIP
  • 200 ml cream cheese
  • 200 ml crème fraiche
  • 100 grams goat cheese
  • Dill (1/2 bunch, stems and leaves finely chopped)
  • Flat leaf parsley (1/2 bunch, stems and leaves finely chopped)
  • Chives (1 bunch, finely chopped)
  • 300 grams fresh baby spinach (blanched and chopped)
  • 1 lemon, zested and juiced
  • 50 ml olive oil (extra virgin)
  • 1 teaspoon ground sumac
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground celery seeds
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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