Spinach and leek cob dip

Step 1

Preheat oven to 180C. Line a baking tray with baking paper.

Step 2

Heat the oil in a large frying pan over medium-high heat. Add the leek and cook, stirring, for 3 mins or until soft. Add the spinach, onion and garlic and cook, stirring, for 2 mins or until spinach just wilts.

Step 3

Combine the spinach mixture, sour cream, mayonnaise, mustard and dill in a large bowl. Season.

Step 4

Use a serrated knife to cut 4cm from the top of cobb loaf and reserve. Remove the bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon the spinach mixture into the bread shell. Top with the reserved bread top. Place cobb dip on prepared tray. Arrange bread pieces around cobb. Bake for 20 mins or until golden. Sprinkle with extra dill. Serve with vegetable sticks.