Naomi's Spinach Cob Dip

Naomi's Spinach Cob Dip

Naomis Spinach Cob DipServes 4


  • 1 packet of Rainbow Fresh Baby Spinach
  • 600ml Sour Cream
  • 1 packet Spring Vegetable Dry Soup Mix
  • 3 Spring Onions chopped
  • 1 cup grated cheese
  • 1 Cob Loaf


Heat oven to 180c.

In a pot bring water to the boil, add Spinach and blanch for 2 mins, drain it and then finely chop. In a bowl add sour cream, stir through soup mix and spring onions. Pop in the microwave for 2 minutes, remove, stir and pop back in for another 2 minutes. Add cheese and spinach to cream mix and stir. Season with salt and cracked pepper, to taste. Check consistency and add more cheese if desired.

Cut hole in the top of the Cob Loaf and hollow out. Place loose bread and cob under the griller and toast. Fill with dip mix, pop top back on cob loaf, wrap in alfoil and place on a baking tray. Place wrapped loaf in the oven for 20 minutes. Place loaf and grilled bread on platter and serve! If it’s anything like Naomi’s house you’ll also need a French Stick cut up as the bread will disappear in the blink of an eye!




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