30 mins cooking | Serves 10
Ingredients
- 1 sourdough cob loaf
- 1 onion, chopped finely
- 2 tbsp olive oil
- 250g bacon, chopped
- 2 bunch fresh spinach or 1 packet frozen spinach, thawed
- 1 clove garlic
- 250g cream cheese, softened
- 125g crème fraîche
- 200g cheddar cheese, grated
- 50g parmesan, grated
- 1 bunch chives, chopped
- black pepper
- sea salt
Method
- Cut top off the bread loaf and tear the dough from the inside. Place dough in an airtight container to keep it soft and fresh.
- Preheat oven to 180°C/350°F.
- Cook onion in a fry pan with the olive oil until translucent. Add the bacon and cook until slightly browned.
- Add the spinach and garlic to the pan and cook until the spinach is wilted and cooked through.
- Then add the cream cheese and crème fraÎche and cook, stirring, until well mixed through. Turn down the heat and add the grated cheddar and parmesan a handful at a time, stirring until melted and mixed through. Add chives and season to taste.
- Place spinach mixture in hollowed out cob loaf, place lid back on top, wrap tightly in foil and bake for 10 minutes.
- Serve loaf with reserved dough pieces and crudites on the side.
Notes
- If you’d prefer to serve a vegetarian version, simply leave out the bacon. If you use frozen spinach rather than fresh, make sure you squeeze all the water from the leaves before placing in pan.
