Spring Vegetable Cob Dip
Chez's Recipe
Ingredients
Method
Variation
Exchange the Spring Vegetable soup packet for French Onion.
Tip
As per the supplied photos, if you'd like to serve the dip for a platter; cut the ingredient amounts in half and use 'Step 1' only in the method.
Ingredients
- 1kg tub of sour cream
- 1 frozen pack of loose spinach
- 1 cob of bread
- 1 large jar of whole egg mayonnaise (approx 1kg)
- 1 packet of spring vegetable soup mix
- 1 packet of sliced refrigerated onions
Method
- Mix all the ingredients together, (except for the cob) and let it sit overnight as this will allow the vegetables in the soup mix to soften up (if you make it then serve it, the dried peas etc are unpleasant to eat).
- Cut the large cob of bread in half and remove all the bread within the crusts. Keep the bread aside.
- Serve the dip inside the crust, place the bread around the crust on a large serving plate for dipping.
Variation
Exchange the Spring Vegetable soup packet for French Onion.
Tip
As per the supplied photos, if you'd like to serve the dip for a platter; cut the ingredient amounts in half and use 'Step 1' only in the method.