warm spinach dip??

[Hoody]

I make a dip that i put into a hollowed cob loaf of bread when i serve it and we use the bread to dip in it. Its very yummy and always a hit but i really want to do some thing diff and we have a christening tomo and i want to take a plate.
A long time ago i tried a dip done in the similar fashion (served in a cob loaf) but it was warm and had spinach and cheese etc in it. So does anyone have a recipe for something similar etc that i can give a go??

[Rouge]

I make one that would be great in a cob, we do it just in a casserole dish but it can be done in a cobb

Spinach Parmesan Dip - From the Coconut & Lime Blog


Ingredients:

10 oz frozen spinach, thawed and squeezed dry
8 oz cream cheese (from a block)
1 cup sour cream
1/2 cup Parmesan, grated
1 tablespoon white pepper
1 tablespoon smoked paprika
1 teaspoon celery seed
1/4 teaspoon nutmeg
salt

Directions:

Preheat oven to 400 F. In a medium bowl, combine all ingredients thoroughly. Scrape into a small (about 12 oz) casserole dish. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges.

I often just use a couple of tablespoons of french onion soup mix instead of celery seed And you can make it with cheddar instead of parmesan.

[Kazbah]

Hoody - in this heat, just leave it out of the fridge for half an hour

But seriously, that sounds yummy. Schaz has some yummy cob dip recipes too ...

[MrsFabuloso]

I made a pretty plain one for chrissy which was a hit. I don't have the exact amounts for it, but I just guestimated myself and it was good.

Frozen spinnach, thawed and drained
finely chopped spring onions
1 tub of philly cheese
1 small tub of sour cream
3/4 sachet of french onion soup
1/2 cup of grated cheese, save some for the top.

Mix it all up and put it in the cobb. Sprinkle spare grated cheese on top. Cook it in a medium over for about 20mins and then put in the bread peices for about 10mins.

Just keep your eye on it!

[Hoody]

Thanks everyone i will try the easy one for tomo as i have all ingredient but Cailin i will def keep your recipe sounds yummy