There's plenty of variations of this recipe out there, but my one is the one my mother taught me, and I find it the perfect balance of flavour, cheesiness, and creaminess without being too rich.
Ingredients
- 1 large round or oval loaf of unsliced white bread - traditionally you'll find a round 'Cobb' Loaf, but a farmhouse loaf, will also do. Don't bother with ciabatta as the holes make it unsuitable for hollowing out and then dunking into the dip. A day or two old bread is also fine.
- 1 x 32g Maggi Onion Soup Mix
- 1 x 250 gram tub of sour cream
- 2 cups of grated tasty cheese
- 250 grams of frozen spinach, defrosted and squeezed of excess moisture
- tin foil
Use a bread knife to carefully slice the top, or a 'lid' off of the loaf of bread. Set aside. Leaving a 2cm border around the edge of the bread, hollow out the middle of the loaf. Reserve this bread for dipping later.
In a large bowl, combine the Maggi Onion Soup Mix, sour cream, grated cheese, and spinach. Mix with a large spoon till well combined.
Spoon and spread the filling into the hollowed out bread. Place the lid back on and wrap the entire loaf tightly in foil.
At this point you can set it aside in the fridge for up to 24 hours if necessary. You need to bake it for an hour before serving.
Preheat oven to 180•C. Place the foil wrapped filled loaf into the hot oven for 45 minutes. After 45 minutes, open up the foil and add any excess bread which was hollowed out to the oven. Bake for a further 8-10 minutes.
Remove from the oven and take off the lid. Break the lid into chunks for dipping and serve alongside the other pieces of bread. Serve immediately. You can serve with crackers and vegetable sticks also if you like.
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