Spinach French Onion Cob Dip

Step 1: Put the cream cheese in a microwave-safe bowl and roughly break it into about 8 chunks with a wooden spoon. Microwave on high for about 30 seconds, then mix until soft and loose, like sour cream.

Step 2: Add the sour cream, mayonnaise, and soup powder; mix well. Stir in the thawed spinach, squeezing out excess water before adding it.

Step 3: Cover and refrigerate for 3 hours, or overnight, so the flavours meld.

Step 4: Use a bread knife to cut a lid about 2.5 cm/1 inch thick from the loaf. Cut around the inside, leaving a 2 cm/0.8 inch border and base. Score the bread inside the ring into 2.5 cm/1 inch squares, then pull the pieces out to make a bread bowl.

Step 5: Take the dip out of the fridge 1 hour before serving to take the chill off and loosen it. If needed, warm it slightly in the microwave. Mix well, spoon it into the bread bowl, and serve with the bread pieces for dipping. Offer extra crackers or chips if you like.

Step 6: Loosely wrap the filled bread bowl in foil and bake for 30 minutes at 180°C/350°F (160°C fan-forced). Spray the bread pieces with olive oil and season with a pinch of salt. Scatter the pieces around the unwrapped cob dip and bake for a further 15 minutes, or until lightly browned. Serve warm.