Spinach and Ricotta Cob Dip

• 10 ounces, weight Sour Cream (must Be Full Fat)
• 10 ounces, weight Ricotta Cheese
• 1 pound Chopped Frozen Spinach (thawed)
• 1 package Spring Vegetable Dried Soup Mix (1 Oz Packet)
• Freshly Ground Black Pepper, To Taste
• 1 whole Crusty, Round Loaf Of Bread (I Like A Cob Loaf)

1. Place sour cream and ricotta in a large bowl and mix well until combined.
2. Squeeze all of the excess liquid from the thawed spinach and add spinach to the sour cream/ricotta mixture.
3. Sprinkle dried soup mix over the mixture and season with a little freshly ground black pepper.
4. Mix until very well combined.
5. Refrigerate dip overnight.
6. Remove dip from fridge for half an hour before serving to allow it to come to room temperature.
7. When ready to serve, cut a 2 inch slice off the top of the cob loaf using a serated knife.
8. Using your hands, gently pry out the bread from the inside of the cob, leaving the crust bowl intact.
9. Reserve the bread insides.
10. Fill empty bread bowl with the dip mixture and place on a platter.
11. Cut the bread which was removed from inside of the cob into 1 inch squares and arrange around cob.
12. Serve, using the bread chunks to dip.
13. Notes: 1.
14. Its 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.
15. 2.
16. Make sure to eat the bowl of the loaf once all the bread chunks have been eaten!

must, ricotta cheese, frozen spinach, mix, freshly ground black pepper, crusty

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-and-ricotta-cob-dip/ (may not work)