Step 1

Squeeze out any excess liquid from the spinach.

Step 2

Place the cream cheese, sour cream, spinach and French onion soup mix into a large bowl and mix to combine. If using a Thermomix: Place the cream cheese, sour cream, spinach and French onion soup mix into the bowl and mix for 10 seconds, Speed Scrape down the sides of the bowl and repeat for a further 10 seconds or until combined.

Step 3

Cover and place in the fridge to chill for a minimum of 1 hour (chilling is optional but recommended as it allows time for the flavours to develop).

Step 4

Preheat the oven to 160 degrees celsius (fan-forced).

Step 5

Using a serrated knife, cut the top off the cob loaf (approximately 5 cm). The top then becomes the 'lid'.

Step 6

Scoop out pieces of the inside of the loaf until it is completely hollowed out.

Step 7

Place the hollowed cob loaf onto a flat baking tray. Place the bread pieces around the cob loaf.

Step 8

Spoon the creamy spinach mixture into the hollowed loaf. Place the 'lid' on top.

Step 9

Bake for 20 minutes or until the creamy spinach dip has heated through and the bread pieces are crunchy.

Step 10

Serve immediately by dipping the bread pieces into the warm spinach dip.