Defrost spinach and squeeze out excess water. Combine onion, spinach, sour cream, mayonnaise and
soup mix in a bowl. Refrigerate for 4 hours or
overnight.
Preheat oven to 180°C. Take a lid off the Cobb
loaf and scoop out bread in bite size pieces and
put aside. Spray all the bread with non stick
cooking spray and bake for 10 minutes on an oven
tray to crisp up.
Leave to cool and fill with spinach mixture. Serve
with lid and reserved bread.
Originally Submitted
5/21/2011
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