Janie 09-10-99 6:03 AM
Cobb Loaf Dip
125 g butter
300 ml sour cream
8 rashers bacon
250 g frozen spinach
250 g cream cheese
6 spring onions
2 cloves garlic, crushed
1 1/2 cups tasty cheese, grated
1 cob loaf
Lightly cook bacon and onion in butter, add spinach.
Mix together sour cream and cheeses in a bowl and add to bacon and onion.
Cut a circle in top of cob loaf.
Take out all bread and discard or reserve for another use.
Fill empty loaf with mixture and place top back on.
Wrap three times in foil and cook for 2 hours in a moderately hot oven.
Note: This is a hot dip.
When served, remove lid of loaf and break it into pieces to scoop out dip.
When lid is all gone, break pieces off side of loaf.