Creamy Spinach Dip in Cob Loaf

Difficulty: Easy

If there’s a gathering, you can almost guarantee there’ll be a spinach dip. Possibly one of the easiest yet most delicious party snacks one can add to the table but is it ever vegan-friendly? Hell no, until now that is. Whipping this up takes no time at all but trust me, all the unassuming non-vegans will be wondering why you’re smirking as you watch them enjoy your masterpiece.

Ingredients

• 1 cob loaf
• 1 teaspoon of olive oil
• 4 spring onions, chopped
• 1 small red onion, finely chopped
• 2 cloves of garlic, crushed (or 2 teaspoons of minced garlic)
• 250g frozen spinach, thawed
• 30g packet of spring vegetable soup mix
• 225g tub of Tofutti Sour Supreme (vegan sour cream)
• 1 cup of Praise Light Mayonnaise (believe it!)
• Salt and pepper to taste

Method

1. Preheat oven to 200°C
2. Cut a large hole in the top of the cob loaf and remove the inside. You want to make sure there is a large well to fill with deliciousness whilst maintaining the structural integrity of the loaf. Cut the bread you have just removed into bite-sized pieces and place on a baking tray with the loaf.
3. Heat the oil in a frypan, add the spring onion, red onion and garlic and stir until the onion starts to brown.
4. Add spinach, soup mix, Sour Supreme, mayonnaise and salt and pepper. Stir well and cook for a few more minutes.
5. Fill the cob loaf with the dip and bake in the oven for about 10 minutes or until the bread is golden.
6. Serve hot and enjoy.