1 large cob loaf
2 x 250g packets frozen spinach
1 x 30g packet Spring Vegetable Soup mix (dry)
1 cup mayonnaise
1 cup light sour cream
4 spring onions, chopped
1 x 190g can water chestnuts, drained and diced
Hollow out the cob loaf and dice bread into 3cm cubes.
Mix all the other ingredients together. Allow to rest in the fridge for at least two hours or overnight.
Place the mixture into the cob and serve with the bread.
NOTE: Cut up an extra baguette to serve with the dip.
Source: Best Recipes