So like, I love dip. Garlic dip, smoked salmon dip, babaganouj, even hommus. But my favourite is this cheesy spinach dip, a dip I tried back in the 6th grade which came complete in it’s own edible bread basket. Gotta love the 90’s!
I mean, who doesn’t love dip? It’s freaking awesome and seriously the easiest snack to whip up when you have the munchies or unexpected visitors drop by. A lot of dip recipes use packet soup mixes but I tend to find them uber salty so always leave it out. Ready? Here we go!
Family sized packet of spinach leaves (about 300g)
1 tub of sour cream (250g)
1 Cobb bread roll
2 cups grated cheese
1 Tbsp ground black pepper
Chuck the spinach into a pot and cook until the leaves go stringy and soft.
Like so. Take the pot off the heat.
Add in the 2 cups of cheese and mix until cheese is all melty.
Make sure the pot isn’t super hot before adding in the sour cream and pepper. Warm is ok but not hot otherwise the sour cream goes weird.
Stir stir stir. Transfer dip to container and chuck in the fridge until needed.
Take your Cob loaf and rip out the middle and its innards and arrange all pretty on a platter.
When you’re ready to eat, fill er up and tadaaaaah!
24 March 2013