1 large round unsliced loaf (from bakeries or the bakery section in supermarkets)
2 x Packs/boxes of light Philadelphia cream cheese (light version is optional)
1 Small container of light sour cream (light version is optional)
1or 2 Boxs of frozen spinach (defrosted)
2 Packet of salt reduced French onion soup mix (Reduced salt version is optional)
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Using a sharp small knife, cut the top off the loaf, making a ‘lid’. Pull the inside bread out of the loaf leaving a 1cm thick shell. Reserve the bread.
In a large bowl, beat the cheese til smooth. Add the sour cream and French onion soup mix.
Using a metal sieve and the back of a dessert spoon, place the spinach (a bit at a time) in the sieve and use the back of the spoon to push out as much water as possible. Mix the spinach into the cheese mix using a metal or wooden spoon.
Spoon the mixture into the loaf case.
Put the lid back on top, wrap in foil and bake for around an hour.
Once almost baked (a few mins off), break up the bread pieces into 4-5cm pieces, scatter on a baking tray and bake til crispy (only a few mins). Use this as your dipping bread as well as the lid and shell of the cob loaf.