Spinach French Onion Cob Dip

Ingredients

• 1 packet French onion soup mix powder (40g/1.4oz; use full salt, not low salt)
• 250 g cream cheese (full fat)
• 300 g sour cream (full fat; can substitute part with yogurt or extra mayo)
• 0.5 cup mayonnaise (whole-egg or Kewpie)
• 250 g frozen chopped spinach (thawed, excess water squeezed out with hands)
• 1 cob loaf (crusty round bread, preferably sourdough, about 25cm/10oz wide)
• optional mix-ins (Artichokes, chopped water chestnuts, green onion, bacon, garlic, shredded cheese, or jalapeño)

Steps

1. 1

   Soften the cream cheese by placing it in a microwave-proof bowl and using a wooden spoon to roughly break it up into about 8 chunks.

2. 2

   Microwave the cream cheese on high for approximately 30 seconds, then mix well until it is soft and loose, with a consistency similar to sour cream.

3. 3

   Add the sour cream, mayonnaise, and French onion soup powder to the bowl and mix thoroughly.

4. 4

   Stir in the thawed and squeezed-dry spinach until evenly distributed.

5. 5

   Cover the bowl and refrigerate for at least 3 hours, or overnight, to allow the flavors to meld.

6. 6

   Prepare the bread bowl: Using a bread knife, cut a lid off the top of the cob loaf (about 2.5cm/1" thick).

7. 7

   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 hollow bowl.

8. 8

   Take the dip out of the fridge 1 hour prior to serving to take the chill out and loosen the texture. Give it a good mix.

9. 9

   Pour the dip into the prepared bread bowl and serve with the reserved bread pieces on the side for dipping. Extra crackers or potato chips are recommended.

10. 10

    For a warm baked version: Loosely wrap the dip-filled bread with foil and bake for 30 minutes at 180°C/350°F (160°C fan-forced).

11. 11

    Spray the bread pieces with olive oil and season with a pinch of salt. Scatter them around the unwrapped cob dip and bake for a further 15 minutes or until the bread pieces are lightly browned. Serve warm.

Notes

The dip can be customized with additions like water chestnuts for crunch or bacon bits for saltiness. If the dip is too firm after refrigeration, a quick 10-20 seconds in the microwave can help loosen it before serving. Always squeeze as much water as possible out of the spinach to prevent a watery dip.

Nutrition per serving

• appetizer
• dip
• vegetarian
• party food
• retro
• Australian
• no-cook
• baked