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How to make Spinach dip in mini cob

Yield = 6
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1/2 x 250g packet frozen spinach, thawed
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 x 35g packet salt-reduced French onion soup mix
  • 1/3 cup grated Devondale Tasty Cheese Block (500g)
  • 6 small continental rolls

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place spinach in a sieve. Using the back of a large spoon, squeeze out liquid. Transfer to a large bowl. Add sour cream and mayonnaise. Stir until combined and smooth. Add dried soup mix and grated cheese. Season with pepper. Stir until well combined.
  • Step 2 Using a serrated knife, slice a 2cm-thick slice from top of each roll. Set aside. Leaving a 1cm border, remove and discard soft white bread from the centre of the loaf to form a bread 'bowl'. Place 'bowls' on prepared tray. Divide spinach mixture between 'bowls'. Replace bread lid. Bake for 5 to 10 minutes or until cheese has melted and bread is crisp. Serve immediately.