12 October 2010
SPINACH, AGED CHEDDAR & PARMESAN DIP
CookN whipped up the tastiest, morish dip of spinach, parmesan, cheddar and some other aromats served in a fresh, homemade cob of bread. The dense, chewy and slightly tangy interior was ripped out into chunks and served alongside the cob, which contained the dip. I am declaring now-it was the most delicious dip that has ever passed my lips - and I am not a big fan of dips! I will do you all a favour and post the recipe up asap!
*Just for the record, the pictured dip is not shown in the cob of bread, as there was a slight 'malfunction' with the cob we used that night :-)
You will need:
1 loaf of bread (one with a dense crumb and robust crust, such as a sourdough)
100g aged cheddar cheese
100g parmesan cheese
100g fresh or frozen spinach
2 cloves garlic
1 spring onion/shallot halved
80g cream cheese
100g homemade mayonnaise
juice of 1/2 lemon
Preheat oven to 180 degrees
To prepare cob loaf, cut the top off and hollow out the centre. Place onto a large square of foil to wrap the loaf with shiny side in. Reserve the centre of the loaf torn into rough chunks for dipping.
Grate or use a food processor to mill the cheddar and parmesan cheeses. Set aside.
Use the food processor or chop finely, the spinach, garlic and spring onion/shallot. Add remaining ingredients including the cheeses.
Place the mixture into a saucepan and cook, stirring on medium heat for approximately 10 minutes.
Pour into hollowed out loaf, replace the top and wrap the loaf, including the extra cubes in foil and bake for 10min or until toasted and hot. Serve immediately