Spinach French Onion Cob Dip

Recipe video above. Australia's favourite dip!! This retro classic is a French onion dip made using a packet soup mix with spinach stirred through, served in a hollowed out cob bread loaf.Don't even think about making this from scratch - that is not the Australian way!Use the bread scooped out for dipping, and look forward to the end when the dip is all gone and everybody rips into the dip-soaked bread bowl!

Author:

Meal Type: Breakfast

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 12 servings

Calories: 194 kcal per serving

Ingredients

1 packet - French onion soup mix powder
250 gram - cream cheese
300 gram - sour cream
½ cup - mayonnaise
250 gram - frozen chopped spinach
1 - cob loaf

Instructions

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!

Nutrition