The cob loaf has made a comeback! Once a staple of every dinner party in the 1970s, this easy starter is back on the menu and for good reason.

Easy to make and made for sharing, all you family and friends need to do is just dip and enjoy.

Get the full recipe below.

Creamy Spinach Bacon Dip In A Cob

Serves 10

Ingredients:

  • 1 large regular white cob bread loaf or multigrain sourdough cob loaf (450g)
  • Cucumbers, cut into matchsticks, to serve
  • Raw carrot, cut into matchsticks, to serve

Dip:

  • 150 g short-cut bacon rashers, finely chopped
  • 1 large bunch English spinach (350g), trimmed, washed, finely chopped
  • 3 green spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 250 g block cream cheese, chopped, at room temperature
  • 200 g Greek feta, crumbled
  • 300 ml tub sour cream
  • 1 tbsp lemon juice
  • ⅓ cup chopped fresh dill

Method:

  1. Using a serrated knife, cut the top quarter off cob loaf to form a lid. Pull away the soft bread from inside the loaf, leaving a 2cm-thick shell. Tear bread and lid into large pieces. Place loaf, lid and bread pieces on an oven tray lined with baking paper.
  2. Cook in a moderate oven (180C) for 10 minutes, or until golden and crisp. Remove.
  3. To make dip, heat an oiled, large, non-stick frying pan over a medium heat. Add bacon. Stir for about 5 minutes, or until light golden. Drain on absorbent kitchen paper.
  4. Return pan to heat. Add spinach, onions and garlic. Stir for about 1 minute, or until spinach is wilted. Drain off excess liquid. Transfer to a large bowl. Add bacon. Cool.
  5. Process both cheeses, cream and juice in a food processor until smooth. Stir into spinach mixture with dill.
  6. Just before serving, spoon mixture into loaf. Serve with torn bread and vegetable dippers.





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