How do you make cob loaf dip using spinach, philly and sour cream??

Spinach Dip in a Cob Loaf





Preparation time: 15 minutes or less





A spinach dip that comes with its own bowl!





Ingredients


1 large cob loaf


2 x 250 g packets frozen spinach


1 x 30 g packet Spring Vegetable soup mix (dry)


1 cup mayonnaise


1 cup light sour cream


4 spring onions, chopped


1 x 190 g can water chestnuts, sliced





Method


Hollow out the cob loaf and cut the bread into 3 cm squares.


Mix all the ingredients together (if possible do the day before).


Place the mixture into the cob loaf and serve with the bread.How do you make cob loaf dip using spinach, philly and sour cream??
There are quite a few good web sites for this one, check out the 2 below:





INGREDIENTS


1 (1 pound) loaf round bread


3 slices bacon, diced


1 small onion, finely chopped


1 (4 ounce) can sliced mushrooms, drained


1/2 cup chopped sun-dried tomatoes


2 (8 ounce) packages cream cheese, at room temperature


2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry


1 (11 ounce) can refrigerated soft bread stick dough





DIRECTIONS


Preheat the oven to 400 degrees F (200 degrees C).


Place bacon in a large skillet over medium-high heat. When the bacon starts to brown, add the onion and mushrooms. Cook and stir until everything is tender and browned. Remove from heat. Transfer to a medium bowl. Use a wooden spoon to stir in the sun-dried tomatoes, cream cheese and spinach until well blended. Set aside.


Make a well in the loaf of bread by cutting an oval hole in the top, and pulling out the bread inside, leaving a 1 1/2 to 2 inch shell. This is your serving bowl. Spoon the cream cheese mixture into the bread. Place on a baking tray. Cut the breadstick dough into 3 inch fingers, and place them on the baking sheet also.


Bake for about 15 minutes in the preheated oven, until the breadsticks are golden, and the loaf is heated through. To serve, place the loaf of bread with the dip onto the center of a serving tray, and arrange the breadsticks around it. After all the breadsticks are gone, simply eat the bread bowl. No mess!





NUMBER 2..INGREDIENTS:


2 (250 g) packets frozen spinach, thawed and chopped


1 (65 g) packet of instant spring vegetable soup mix


1/2 cup spring onions, chopped


1 (290 g) can water chestnuts, finely chopped


2 (250 g) cartons sour cream


2 cups mayonnaise








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.