Spinach Cob Dip

Spinach Spring Vegetable Cob Dip

  • Vegetarian
A delicious spinach dip in its own edible bowl; enjoy as an appetiser at your next party. Serves 8 in under half an hour.
  • 15 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 8 People


  • 1 x 250 g packet frozen spinach
  • 1 small onion, diced
  • 2 teaspoon sunflower oil
  • 2 tablespoon plain flour
  • 1 packet Continental Soup Spring Vegetable
  • 2 cups reduced fat milk
  • 1 x 474 g round cobb loaf

  1. Preheat oven to 180°C. Defrost spinach and leave to one side to drain well. Fry onion in oil for 1 minute, add flour, soup mix and milk; whisk continuously until mixture boils. Stir in defrosted spinach, bring to boil.

  2. Cut a hole in the top of the loaf, about the size of a small side plate. Pull out middle of bread in chunks and cut the centre piece into chunks. Place bread on a flat baking tray and bake for 10 minutes. Pour spinach sauce into loaf and serve with pieces of bread around the edge for dipping.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 241.24 kcal
Protein (g) 10.0 g
Sugar (g) 4.41 g
Fat (g) 5.17 g
Fibre (g) 1.44 g

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