The past few months have been crazy. I don’t think we’ve had two quiet, lazy weekends in a row ever since we moved out on our own. Which is fine because David and I love having people over and I love cooking for friends and family.
This and my spring rolls are usually the favourite and considering I made them both today for my friend’s baby’s 1st birthday, I thought I’d share it with you all. And also because I took a nice photo of it. haha.
Spinach Cob Dip
1 cob loaf
250g frozen spinach
1 cup sour cream
1 cup mayonnaise
1 packet of spring vegetable soup (the one I use is Continental in a similar packet to this)
chives or spring onion
First thing I do is make the dip and usually leave it in the fridge to cool for an hour or so. I’ve read it somewhere that it tastes better the next day if you leave the dip in the fridge overnight. I’m just not that patient so I always make it on the day that I want to eat it, haha.
I defrost the spinach by popping it in a pot of boiling water then draining as much water out as I can using a strainer/colander. If you don’t drain the spinach properly it’ll make your dip runny.
I then mix the mayonnaise, sour cream, chives, spring vegetable soup mix and a bit of salt and pepper together in a bowl then pop it in the fridge. When mix is ready, slice out the top of your cob loaf, scoop out the inside of the loaf and break into chunks. Pour dip in loaf.
Sprinkle some more chopped chives on top and serve on a platter, or in my case on a good-sized wooden chopping board, with lavosh or other types of bread for texture as you will find that sometimes the ratio of bread to dip isn’t well proportioned.
Note: Some recipes I came across says to add onion but I think it can overpower the dip. I personally prefer using chives or spring onions as an alternative.
Hope this gives you an idea of what to bring to your next dinner party. It’s cheap – it cost me about $20 and very easy to make.
Have a great weekend everyone!