Spinach Dip in Cob Loaf

niedziela, 26 stycznia 2014

Spinach Dip in Cob Loaf

Time: 35 mins

Ingredients

  • 2 (250 g) packets frozen spinach, thawed and chopped
  • 1 (65 g) packet of instant spring vegetable soup mix
  • 1/2 cup spring onion, chopped
  • 1 (290 g) can water chestnuts, finely chopped
  • 2 (250 g) cartons sour cream
  • 2 cups mayonnaise

Directions

  • 1 Combine all ingredients, mix well and leave to sit in bowl for 5 minutes.
  • 2 Cut a layer off the top of the cob loaf and hollow it out, making a bowl out of the bread.
  • 3 Tear excess bread into bit size pieces and place in 150 degree oven for 15 minutes or until nice a crunchy.
  • 4 Add mixture to the hollowed cob loaf, place prepared bread pieces around on the plate and serve.

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