450g cob loaf
½ cup finely grated parmesan
2 Tbsp finely chopped flat-leaf parsley leaves
⅓ cup olive oil
1 large brown onion, finely chopped
250g block cream cheese, chopped, softened
250g tub sour cream
30g sachet spring vegetable soup mix
250g packet frozen chopped spinach, thawed
Freshly ground black pepper, to season
Baby Dutch carrots, quartered, to serve
Baby cucumbers and red radish, to serve
Cheddar and parmesan crisps
1 cup grated cheddar
1 cup finely grated parmesan
Preheat oven to 180°C fan-forced (200°C conventional). Line 2 large oven trays with baking paper.
To make cheesy crisps, in a medium bowl combine cheddar and parmesan. Sprinkle 1/4 cups of mixture over prepared trays in roughly 12cm dia. rounds. Bake for 10-15 minutes, or until golden and crisp. Cool on trays.
Using a serrated knife, cut top quarter off cob. Pull away soft bread from inside loaf, leaving a 1cm thick shell. Place cob on an oven tray lined with baking paper.
Tear cob lid and soft bread into 3cm chunks. Place on a separate oven tray lined with baking paper. Sprinkle with parmesan and parsley. Drizzle with half of the olive oil. Bake cob and croutons for 12-14 minutes, or until golden and crisp.
Meanwhile, heat remaining oil in a medium frying pan on medium. Cook onion for 5 minutes, stirring, until soft. Remove from heat. Cool.
Place cream cheese, sour cream and soup mix in a large bowl. Stir with a wooden spoon until smooth. Squeeze out excess moisture from spinach. Add to cream cheese mixture with cooled onion and stir until combined. Season with pepper.
Transfer cob shell to a serving platter. Fill with dip and serve with cheesy crisps, croutons and vegies.