i am susan thye. aka chocolatesuze. sydney, australia. gemini. married to noods. this is a food and lifestyle blog. i like cheeseburgers, cake and fried chicken.
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PERSONAL DISCLAIMER. This is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - Susan Thye, unless otherwise noted. I will hunt you down if you steal or hotlink any of my images and/or text. Have a nice day!
25 March 2013, 00:01
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!
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