BUSHFOOD COB LOAF WITH WATTLESEED & NATIVE SPINACH DIP
Ingredients
450g cob loaf
250g warrigal greens wilted
250g creamed cheese, softened
300ml light sour cream
40g packet French onion soup mix
1 tablespoon wattleseed
Step 1
Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
Step 2
Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
Step 3
Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, cheese, sour cream and soup mix, wattle seed in a large bowl. Season with salt and pepper.
Step 4
Spoon mixture into loaf. Top with lid. Place on prepared tray. Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and extra crackers if desired.
