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Spinach & ricotta cob dip
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| Makes 3 cups Ingredients | |
| 500g | frozen spinach, thawed |
| 300g | fresh ricotta |
| 300g carton | sour cream |
| 1/3 cup | chopped chives |
| 30g | packet spring vegetable dried soup |
| 1 round | cob bread loaf |
Method
Squeeze and discard all liquid from thawed spinach. Place into a large bowl. Add ricotta and sour cream. Stir until well combined and smooth. Add chives and dried soup. Season with freshly ground black pepper. Mix until well combined.
Using a serrated knife, slice a 3 to 4cm-thick slice off top of loaf. Set aside. Remove soft white bread from centre of loaf to form a bread 'bowl'. Spoon spinach and ricotta mixture into loaf. Replace bread lid. Serve immediately.
Notes
Transport tip: Place dip into an airtight container. Tie cob loaf with raffia to hold lid in place. Upon arrival, spoon dip into cob loaf.
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