Creamy Spinach Dip in Mini Cob
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks, Dips
Cuisine: Egg-free, Nut-free, Soy-free, Vegetarian. Gluten and Wheat-free depending on bread choice.
Serves: 4
Ingredients
  • 1 tbsp ghee (or coconut oil)
  • 1 medium brown onion, diced
  • 2 garlic cloves, minced
  • 100g chopped fresh spinach leaves (or 100g frozen spinach thawed according to directions on package)
  • 250g cottage cheese or quark
  • 100g Greek yoghurt
  • ½ tsp chilli powder
  • 4 mini cob, sourdough or kaiser rolls (or suitable gluten/wheat-free rolls)
Instructions
  1. Preheat oven to 180C. Heat ghee or coconut oil in a small frypan. Saute onion over medium high heat until softened and translucent. Add minced garlic and cook for 1-2 minutes or until aromatic then take pan off the heat.
  2. In the bowl of high quality blender (I recommend the Optimum 9200) or a food processor, add the cooked onion and garlic with all the other ingredients (except the bread rolls). Process until well combined.
  3. Cut off the tops of the bread rolls with a serrated knife and scoop out the inside of the bread roll, leaving a 1cm border intact. Keep bread roll 'lids' and removed bread aside.
  4. Place prepared bread rolls on a baking tray and fill each equally with dip mixture. Bake for 10 minutes or until bread is crisp and dip mixture is golden on top. Replace bread roll 'lids' and serve with extra removed bread from earlier.
  5. Enjoy immediately by ripping off pieces of bread and dipping into cob bowl or wrap in foil for travel to eat later.
Recipe by @OmNomAlly at https://omnomally.com/2013/10/19/creamy-spinach-dip-mini-cob/