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Makes: 1Total Time: 2 – 3 hours
Ingredients
Dip
-
445g (1 small jar) Praise Whole Egg Mayonnaise.
- ⅔ cup Sour Cream.
- 1 (30g) packet Continental Soup Spring Vegetable.
- 1 Brown Onion, finely chopped.
- 1 (225g – 230g) tin Water Chestnuts, strained and finely chopped.
- 250g Frozen Chopped Spinach, defrosted and finely chopped.
Method
-
Place the thawed finely chopped spinach into a tea towel or a strainer and squeeze out excess water.
- Add all dip ingredients into a large mixing bowl and stir until all have combined.
- Put in refrigerator for a minimum of 2 – 3 hours (this can be made the day before or at least the morning of serving). Once the pieces of the spring soup packet are soft and no longer crunchy it is right to serve.
- Just before serving cut a 15cm – 20cm hole in the top of the cob loaf (this will act as an eatable lid) and using your hands remove and the bread from inside, ripping it into chunks.
- Place loaf on a large platter and pour the dip mixture into the hollowed out cob loaf.
- Finish off with placing the chunks bread around the loaf and place the lid back on top.