Spinach French Onion Cob Dip

Warm cream cheese then mix well to soften. Mix in mayo, sour cream and soup, then spinach. Fridge 3 hours, serve in bread bowl!

Soften cream cheese - Put the cream cheese in a microwave-proof bowl and use a wooden spoon to roughly break it up into 8 or so chunks. Microwave on high for ~30 seconds then mix well until it is soft and loose, like sour cream.

Mix - Add the sour cream, mayonnaise and soup powder, mix well. Then stir in spinach.

Fridge 3 hours - Refrigerate, covered, for 3 hours (or overnight) to let the flavours meld.

Bread bowl - Using a bread knife, cut a lid off the bread (about 2.5cm/1" thick). Cut around the inside of the loaf, leaving a 2cm/0.8" border and base. Score the bread inside the ring into 2.5cm/1" squares, then pull the pieces out with your fingers to create a bread bowl.

Serve - Take it out of the fridge 1 hour prior to serving to take the chill out and loosen (if needed, warm slightly in microwave). Give it a good mix, pour into the bowl and serve with the bread pieces on the side for dipping. I recommend providing extra dippers (crackers, chips - my favourite is crinkle cut plain potato chips) as there is more dip than bread!