Creamy spinach & kale dip

  • cooking time
    30 m
  • calories per serve
    329 cal
  • serves
450 g
cob loaf
250 g
frozen spinach, thawed
250 g
frozen kale, thawed
250 g
light cream cheese, softened
300 ml
CARNATION Lite Cooking Cream
41 g
pkt MAGGI Apricot Chicken
½ cup (60g)
grated cheddar cheese


  1. Preheat oven to 180°C/160°C fan forced. Grease and line a large baking tray with baking paper.

  2. Cut 4cm off top of cob loaf. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.

  3. Squeeze out any excess moisture from spinach and kale, discarding any liquid. Combine spinach, cheese, CARNATION Light Cooking Cream and MAGGI Apricot Chicken mix in a large bowl. Season with salt and pepper.

  4. Spoon mixture into loaf. Top with cheese. Place on prepared tray. Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and toasted bread.

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