Three Cheese & Spinach Cobb Loaf
Ingredients
- Butter - 2 tbsp
- Garlic cloves, minced - 2
- Baby spinach, fresh - 120 grams
- Juice of 1 lemon
- Onion powder - 1 tbsp (optional)
- Cream cheese - 300g
- Tatua sour cream - 200 grams
- Cheddar cheese - 1/2 cup, grated
- Grated parmesan cheese - 1/2 cup
- Round Cobb loaf or Sourdough loaf
- Vegetables for serving
Preparation
Preheat the oven to 200°C (392°F).
Over medium heat, melt butter in a pan. Add the minced garlic and cook for 1-2 minutes.
Add the fresh baby spinach to the pan and cook for an additional minute, or until wilted.
Squeeze the juice of 1 lemon over the cooked spinach and set aside.
In a bowl, mix together onion powder (if using), cream cheese, Tatua sour cream, grated cheddar cheese, and grated parmesan cheese.
Add the cooked spinach mixture to the cheese mixture and mix well to combine. Season to taste.
Cut a small layer off the top of the round Cobb loaf or Sourdough loaf. Hollow out the loaf, but keep the bread chunks to the side.
Transfer the prepared cheese and spinach dip into the hollowed-out loaf, spreading it evenly.
Place the filled loaf on a baking tray. Spread the bread chunks around the loaf and drizzle them with oil.
Bake in the preheated oven for 10-15 minutes, or until the bread is golden.
Once cooked, remove the loaf from the oven. Serve the dip with the bread pieces and assorted crudité vegetables.