Ingredients
- 500g frozen spinach, thawed
- 300g fresh ricotta
- 300g carton sour cream
- 1/3 cup chopped chives
- 30g packet spring vegetable dried soup
- 1 round cob bread loaf
Method
- Step 1Squeeze and discard all liquid from thawed spinach. Place into a large bowl. Add ricotta and sour cream. Stir until well combined and smooth. Add chives and dried soup. Season with freshly ground black pepper. Mix until well combined.
- Step 2Using a serrated knife, slice a 3 to 4cm-thick slice off top of loaf. Set aside. Remove soft white bread from centre of loaf to form a bread ‘bowl’. Spoon spinach and ricotta mixture into loaf. Replace bread lid. Serve immediately.
- Vegetarian
Notes
Transport tip: Place dip into an airtight container. Tie cob loaf with raffia to hold lid in place. Upon arrival, spoon dip into cob loaf.
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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