Step 1

Pre-heat the oven to 110°C / 230°F.

Step 2

Slice around 2 cm / 1 inch 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 the tray into the oven for 5-10 minutes to lightly crisp the bread.

Step 3

Lay two sheets of paper towel on a plate and place the thawed spinach in the middle. Wrap up into a tight ball and squeeze out the extra water.

Step 4

Unwrap the spinach and place in a medium bowl. Next, add in the sour cream, Kewpie mayonnaise, red onion and spring vegetable soup powder. Mix together until combined well.

Step 5

Optional: Cover and place in the fridge for an hour (up to overnight) to allow the flavours to develop further from the soup mix.

Step 6

Pre-heat the oven to 180°C / 360°F.

Step 7

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 cob loaf dip. Serve immediately.