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Spinach Cob Dip

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

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    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 cob loaf

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

74kcal

Energy (kJ)

310kJ

Protein (g)

3.8g

Carbohydrate incl. fibre (g)

9.8g

Carbohydrate excl. fibre (g)

8.3g

Sugar (g)

4.1g

Fibre (g)

1.4g

Fat (g)

2.6g

Saturated fat (g)

1.0g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

1.0g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.1g

Cholesterol (mg)

5mg

Sodium (mg)

281mg

Salt (g)

0.70g

Vitamin A (IU)

3783IU

Vitamin C (mg)

2.4mg

Calcium (mg)

118mg

Iron (mg)

0.65mg

Total

593kcal

2482kJ

30.2g

78.0g

66.4g

32.9g

11.6g

21.0g

7.6g

11.2g

8.0g

3.2g

0.4g

40mg

2245mg

5.62g

30266IU

19.4mg

940mg

5.20mg


  • 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.