Spinach and Ricotta Cob Dip

Place sour cream and ricotta in a large bowl and mix well until combined.

Squeeze all of the excess liquid from the thawed spinach and add spinach to the sour cream/ricotta mixture. Sprinkle dried soup mix over the mixture and season with a little freshly ground black pepper. Mix until very well combined.

Refrigerate dip overnight.

Remove dip from fridge for half an hour before serving to allow it to come to room temperature.

When ready to serve, cut a 2 inch slice off the top of the cob loaf using a serated knife. Using your hands, gently pry out the bread from the inside of the cob, leaving the crust “bowl” intact. Reserve the bread ‘insides’.

Fill empty bread bowl with the dip mixture and place on a platter.

Cut the bread which was removed from inside of the cob into 1 inch squares and arrange around cob. Serve, using the bread chunks to dip.

Notes:
1. It’s best to place a butter knife inside the cob to be used for spreading the dip onto the bread, otherwise it can get quite messy.
2. Make sure to eat the “bowl” of the loaf once all the bread chunks have been eaten!