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Cob loaf with croutons and spinach dip


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Ingredients

1 portion(s)

Cob loaf with croutons and spinach dip

  • 1 bread, cob loaf, Approx 450g
  • 150 g fresh spinach leaves, Washed and torn into pieces
  • 250 g cream cheese, Softened and cut into cubes
  • 300 g sour cream
  • 1 sachets french onion soup mix, 40g
  • 6
    25min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Method
  1. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.



    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.

    Add your roughly torn spinach leaves to the bowl. Turbo on 1 second intervals until spinach is chopped up.

    Add cream cheese, sour cream & French onion soup mix to the bowl. Mix on 5 until combined.

    Pour filling into the cob loaf shell, add torn bread onto the tray. Place lid of cob loaf on and cook for 20 minutes, until croutons are golden. Then serve.
    Add sticks of carrot or other veg to serve, or crackers.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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