Spinach Dip In Cob Loaf Food

SPINACH DIP IN COB LOAF

Spinach Dip in Cob Loaf image

This is heaven in a bread loaf. Easy to prepare, little mess as you use the outside of the cob loaf to eat the dip!

Provided by Alonwae

Categories Spinach

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

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

Steps:

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

SPINACH DIP IN A LOAF

Spinach Dip in a Loaf image

I did this as an appetiser on Xmas day & it was most enjoyed by all. From a recipe book by Jean Pare.

Provided by Mandy

Categories Spinach

Time 2h5m

Yield 4 cups

Number Of Ingredients 7

Ingredients

300 g frozen chopped spinach, thawed & squeezed dry
1 cup cheddar cheese, grated
1 cup mayonnaise
1 cup sour cream
1/3 cup spring onion, chopped
71 g dried tomato vegetable soup mix
1 loaf bread

Steps:

Combine first 6 ingredients in a bowl.
Cut about 2cm from the top of the bread loaf and set aside as a lid.
Remove bread from inside of loaf leaving a 2.5cm shell. Place removed bread on a baking tray with bread shell.
Spoon spinach mixture into bread shell and replace bread top. Wrap loaf in foil.
Bake at 150.C for approx 2 hours until heated through (to cut the cooking time you can microwave the spinach mixture until warm & then spoon into bread).
Remove foil & Cut the "lid" into bite size pieces for dipping.

Nutrition Facts : Calories 757.9, Fat 44.9, SaturatedFat 17.3, Cholesterol 70.2, Sodium 1361.5, Carbohydrate 71.3, Fiber 4.9, Sugar 9.2, Protein 20.1

BAKED SPINACH DIP LOAF

Baked Spinach Dip Loaf image

I cut this recipe out of a magazine a long time ago, and finally pulled it out to make for a New Year's Eve get together. It is wonderful! I wish I hadn't waited so long!

Provided by Scrapbook Lori

Categories < 4 Hours

Time 1h50m

Yield 4 1/2 cups, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup low-fat mayonnaise
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup cheddar cheese, shredded
1 (8 ounce) can water chestnuts, drained and chopped
5 slices bacon, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
1 loaf sourdough bread, unsliced round

Steps:

Preheat oven to 375°F.
Beat cream cheese and mayo together in mixing bowl.
Stir in next nine remaining ingredients.
Cut a slice off top of bread; set aside.
Carefully hollow out bottom, leaving a 1/2 inch shell.
Cube removed bread and set aside.
Fill the shell with spinach dip; replace top.
Wrap in heavy-duty foil; place on baking sheet.
Bake for 75 - 90 minutes or until dip is heated through.
Open foil carefully.
Serve warm with bread cubes and vegetables.

Nutrition Facts : Calories 910.8, Fat 38.6, SaturatedFat 20.5, Cholesterol 107.6, Sodium 1332, Carbohydrate 111.1, Fiber 6.7, Sugar 9.1, Protein 32.3

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