I found this recipe years ago in an old magazine. It's great for Autumn get togethers.


  • 1 packet Frozen Spinach - Thawed and Drained

  • 2 x 200ml tubs of Sour Cream with Parsley & Garlic

  • .5 packet of French Onion Soup Mix

  • 1 cup Whole Egg Mayonnaise

  • 3 Teaspoons Freshly Chopped Parsley

  • 1 Crusty Cob Loaf


  • 1.

    Scoop out the middle of the crusty cob, leaving enough room for the dip.

  • 2.

    Separate the scooped out bread into bite size pieces and place on a tray along with the cob shell.

  • 3.

    Combine the rest of the ingredients and fill into the shell. Bake in a moderate over 180C for 10-15 minutes until croutons are golden.

  • 4.

    Remove from the oven and serve with the croutons and vegetable crudites.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 637kj
  • Fat Total 64g
  • Saturated Fat 18g
  • Protein 5g
  • Carbohydrate 12g
  • Sugar 3g
  • Sodium 863mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The cob can also be toasted alone in the oven with the croutons, whilst the dip is heated in the microwave for 2-3 minutes

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