Spinach cob loaf

Catering for a crowd is easy with this vegetarian spinach cob loaf by taste member, jennybowen.

Recipe «Spinach cob loaf» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 450g cob loaf, 250g frozen spinach, thawed, 1 medium red onion, finely chopped, 1 cup mayonnaise, 250ml tub sour cream , 30g packet Spring vegetable soup mix .

Ingredients:

• 450g cob loaf 
• 250g frozen spinach, thawed 
• 1 medium red onion, finely chopped 
• 1 cup mayonnaise 
• 250ml tub sour cream 
• 30g packet Spring vegetable soup mix 

Instructions

1. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
2. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
3. Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, onion, mayonnaise, sour cream and soup mix in a large bowl. Season with salt and pepper.
4. Spoon mixture into loaf. Top with lid. Cover with foil. Place on prepared tray. Bake for 40 minutes. Remove foil. Arrange bread pieces in a single layer around loaf. Bake for a further 10 minutes or until bread pieces are lightly toasted.
5. Serve with extra crackers and cut vegetables if desired.