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Spinach Dip
Ingredients
- 1 Cob Bread Loaf
- 250g pkt finely chopped frozen spinach (thawed)
- 1 pkt Spring vegetable soup mix (optional)
- 300ml tub light sour cream
- 250g ricotta (approx.)
- 2 spring onions, chopped
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Directions
- Cut top off bread loaf and slice into fingers to use in dip.
- Scoop out some centre from remaining loaf and use for dip as well.
- Place remaining ingredients into large bowl and mix well.
- Fill loaf with mixture and serve with lightly toasted or oven heated bread fingers.
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