Cob Loaf Spinach Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350���F (175���C).
• STEP 2.In a large bowl, combine spinach, sour cream, mayonnaise, soup mix, and water chestnuts.
• STEP 3.Cut the top off the cob loaf and hollow out the center, leaving a thick shell. Fill the hollowed-out loaf with the spinach dip mixture.
• STEP 4.Place the filled cob loaf on a baking sheet and bake for 20-25 minutes until the dip is hot and bubbly.
• STEP 5.Serve the cob loaf spinach dip with the torn bread pieces for dipping.

Cooking Tips

• You can use frozen spinach that has been thawed and drained, or fresh spinach that has been cooked and squeezed dry.
• Feel free to add grated cheese on top of the dip before baking for an extra cheesy touch.
• If the bread from the cob loaf becomes too hard after baking, you can toast it in the oven for a few minutes to crisp it up.

Storage and Serving

• Leftover spinach dip can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dip in the microwave or oven until heated through before serving.
• Serve the dip with a variety of dippers, such as bread, crackers, or vegetable sticks.