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  1. #11
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    I find extra bread always gets eaten, even if you just slice up a small french stick or say half of another cobb. Just pop in the oven next to the cobb along with the inside bits for the last 8 mins or so of cooking.

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    Subscribing. I LOOOOOOOOOOVE these but have never made one. Might give it a go.

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    Here is the one i made yesterday!

    250 g spinach - fresh or frozen
    500g sour cream
    1pkt sporting vege soup
    1 cob loaf!

    I put boiling water in a cup and dropped spinach in til the cup was full (used 2 cup measuring cup)
    Let cool. Mix soup mix and sour cream and mix in cooled spinach.
    Heat in microwave for 3-5 mins depending on you microwave (till hot) then follow out cob and pour in.
    You can also then put cob and insides into oven to crispin up! Yum!



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    Tub of sour cream
    1 French onion soup mix
    1 packet frozen spinach
    1 red onion finely diced

  5. #15
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    1 pkt frozen spinach
    1 block Philly
    1 tub sour cream
    1 pkt cream of chicken soup
    1 pkt French onion soup
    Finely sliced white onion (if you don't mind onion breath)!

    We used to make these at work all the time, very naughty but very yummy

  6. #16
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    Quote Originally Posted by Mopeg View Post
    I find extra bread always gets eaten, even if you just slice up a small french stick or say half of another cobb. Just pop in the oven next to the cobb along with the inside bits for the last 8 mins or so of cooking.
    I do this too. I also keep all ingredients for most,dips around,and occasionally make it up with sone bread fir lazy sunday lunches. Dh & mum love it.

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  7. #17
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    I do a cobb loaf all the time...
    *one tub of homebrand cream cheese
    *one small sour cream
    then I add all whatever cheeses I have in the fridge (usually tasty, parmesan and feta), sometimes some onion, sometimes some bacon, sometimes french onion soup mix.
    If I want to do it for a dinner I will add some veges such as red capsicum, zucchini and corn.

  8. The Following User Says Thank You to betherina For This Useful Post:

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  9. #18
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    Quote Originally Posted by Barefooted View Post

    I use,what I call dip base (250 g philly &300ml sour cream) then add flavour. Most popular is spinich, add 1packet frozen spinich (defrosted and well drained) and one pack sprung vege soup mix, blend well add to hollowed cob loaf , heat for 1 hour at 180
    .
    I do this, but I add finely sliced/diced waterchestnuts and i dont always serve warm, it depends on the weather and I ALWAYS have extra bread, normally just a frenchstick or two

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    French onion cob loaf dip;

    Packet French onion soup mix
    Carton sour cream
    1 brown onion finely chopped
    250g grated extra tasty cheese
    Put all the above into bowl, microwave for about 4 minutes until runny, put in hollowed out cob loaf, wrap in foil and bake for about 40 mins, take foil off , add another tray with torn up bread from a French stick and bake another 5 mins until bread is toasted! Add chopped fresh chives to dip and serve!

    Warm Mexican cheese dip

    Packet cream cheese
    Carton sour cream
    250g extra tasty cheese
    Large jar tomato salsa

    Put all into bowl and cook in microwave for 5 mins, put into ovenproof serving dish and cook for 40 mins until all melted, serve with corn chips

  11. #20
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    I ate a quarter of a spinach dip cob loaf for breakfast at work this morning

    My dad made it yesterday for a BBQ we had over there and holy Shiz it's good

    His is with 2 packs frozen (defrosted) spinach
    The dried French on soup mix (tho I think he did a different flav soup mix)
    He also does the water chestnuts finely sliced and I think something else but I forgot and then the phily and sour cream.

    I'm waiting on mum to email me the recipe!


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