A long, long time ago, back when we lived out in the burbs, our street would do end of year Christmas parties. All the families would gather in the driveway of that year’s nominated home and we’d all bring along fold up chairs, drinks and of course a plate or two of food. And this being the 80’s (oh boy am I showing my age?), this was the golden era of the spinach dip served in a Cob loaf. I remember being endlessly fascinated by this dip that was creamy, rich and full of cheesy goodness that I parked myself right next to it all night, ignoring all conversation going on around me. Now normally the recipe calls for a packet of french onion soup mix to be stirred in but I’ve never liked the taste so I’ve modified my recipe below but you can always add in a packet.
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.
500ml sour cream
500g fresh spinach
250g grated tasty cheese
Tablespoon garlic paste
Extra bread eg baguette
Ground white pepper
Chuck spinach leaves and garlic paste in a large saucepan and stir for about 2 mins or until spinach has wilted and then leave to cool slightly. You may need to stir in the spinach leaves in batches if your saucepan is too small.
Funny how it always looks like it’s an entire forest of leaves which then melts into nothing! 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 and stir in the sour cream and however much ground pepper you like. Refrigerate mixture.
Stir stir stir. Transfer dip to container and chuck in the fridge until needed.
Cut a hole into your Cob loaf, removing it’s innards to make the bread bowl. Don’t scoop too close to the base or dip will leak out.
When you’re ready to serve, pour spinach mixture into the loaf and arrange bread innards and your extra bread pieces around the edges and tadah!
If you’ve got a few mins to spare and want to be fancy you could chuck a handful of chopped bacon into the mixture, add some more cheese to the top and grill until it’s nicely golden and melty. The dip should be chucked if left out at room temp for more than 2 hours.