Cottage Cheese, Spinach and Basil Loaf Dip

A delicious dip that, once you taste it, may easily become a main. Great when you have friends over.




Preheat oven to 180°C. Line a baking tray with kitchen baking paper. Cut about 3cm thick top off the cob, reserve for the lid. Scoop the bread from inside the cob to leave a hole to place the dip. Aim for a boarder about 2cm thick. Tear the bread that has been removed into medium sized chunks. Lightly spray with olive oil.


Place hollowed bread cob onto the prepared tray.


Place the spinach into a strainer and squeeze out as much liquid as possible.


Combine in a bowl the spinach, cottage cheese, olives, capers, chives and salt. Season well with pepper and stir well to mix ingredients.


Spoon the cheese, spinach mixture into the hollowed cob. Top mixture with bread lid and cover with foil. Bake for 20 minutes. Remove foil and then place the chunks of bread onto the tray bake a further 15 minutes to lightly toasted the bread chunks.


Serve immediently with extra biscuits and raw vegetables sticks.


250g frozen spinach, thawed

500g Brancourts cottage cheese (Classic, Lactose free, Protein +)

1/4 cup pitted Kalamata olives, finely chopped

2 teaspoons drained baby capers

1 tablespoon snipped chives

1/2 teaspoon flaked salt

Cracked black pepper

Spray olive oil