Wednesday, March 12, 2014

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)
1 cup mayonnaise
2 tubs sour cream
1 packet spring vegetable soup mix
2 spring onions
1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.
Place in fridge - Best to make the day before.
Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).
On the day you want to use, pour the dip into the cob.
Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

5 comments:

Lucy R. Fisher said...

But do you eat the outside loaf???

vicki (skiourophile) said...

I wouldn't eat it at all - isn't frozen spinach meant to be cooked before consumption?!

Christina | The Hungry Australian said...

I remember eating something similar at a university party and being completely bowled over - i'd never seen dip served in a cob before. it's a great party dish.

Christina | The Hungry Australian said...

ps i guess you could gently cook the spinach first?

vicki (skiourophile) said...

I guess that would be safest, Christina - I suspect the roots of this dish are American and perhaps it lost a few instructions en route: all the most, er, unusual, dips seem to come from there.

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