An Aussie party staple for over 100 years, this take on the classic cob loaf recipe is sure to be a crowd pleaser. What better way to welcome your friends and family to your new home at Harlowe than using a delicious cob loaf from local favourite George’s Bakehouse.
Ingredients
- 1 George’s Bakehouse cob loaf
- 250g spinach
- 1 cup sour cream
- ½ cup Kewpie mayonnaise or whole egg mayo
- 1 red onion
- 1 French onion soup mix
Preparation
- Pre-heat oven to 110°C.
- Slice around 2cm off the top of the cob loaf and remove the soft bread inside. Break it up into bite size pieces and place onto a tray lined with baking paper. Add the lid and empty cob loaf and pop into the oven for 5-10 minutes.
- Add the spinach, sour cream, mayonnaise, red onion, and French onion soup mix into a bowl. Mix until combined well.
When ready to serve
- Pre-heat the oven to 180°C.
- Scoop the spinach dip into the cob loaf and place onto a tray lined with baking paper. Bake for 5 minutes to slightly warm the dip. Remove and place on a large plate. Cut the lid into bite size pieces and add them and the remaining bread pieces around the cob loaf. Serve immediately.