Spinach Dip

[judydawn]

Name of Recipe: Spinach dip from lifestylefood.com.au
Number of People: heaps
Ingredients:

1 round cob loaf (I made JulieO's, here)
2 bread sticks (I used Chookie's no-fuss dough which makes 3 bread sticks)
300ml sour cream
300ml mayonnaise (I used MJ's cooked mayo recipe but they use Praise traditional mayo)
1 pkt dry spring onion soup mix
1 x 250g frozen spinach (I used Woolworths, much better than any other brand I have ever bought)
1 x 250g can water chestnuts, drained ( I used a 227g can)

alternative accompaniment - carrot sticks & celery sticks


Preparation:

Cook the spinach according to the directions on the pack.  Allow to cool and squeeze out any liquid.
Chop the drained water chestnuts 1 sec/speed 5 - repeat if necessary.  You don't want large pieces but you do need pieces small enough to still provide some crunchy texture to the dip.
Add sour cream, mayonnaise, spring onion soup mix and the cooked spinach.
Mix 5 seconds/reverse/speed 4.

Place the dip into a sealed container & refrigerate until ready for use.
Cut the top off the cob loaf, scoop out the bread from the cob loaf - cut the bread removed into chunks for dipping.
Slice the bread sticks into 2cm rounds.
Place the cob loaf onto a large platter, pour the dip into it and surround it with the chunks and slices of bread and vegies if using.

Tips/Hints:

I made the dip and bread the day beforehand. In the morning I hollowed out the cob loaf, baked the loaf until it was crisp, sliced the bread & sticks and placed them into a ziplock bag. Later when the visitors arrived, just put the whole thing together.

It is not necessary to bake the hollowed out cob loaf - it's just what I wanted to do.

This dip is delicious, the crunchiness of the water chestnuts really adds something to it.

Picture is of the leftover dip only.