1. Preheat oven to 180ºC. Line a baking tray with baking paper.

2. Cut the lid off the cob loaf, and pull out the bread inside the cob, leaving a 3cm shell {so that the cob loaf creates a bowl for the dip to sit in}. Tear or cut the bread pieces into strips. Place onto a baking tray, with the bread  pieces  in a single layer around the cob loaf.

3. In a frying pan over medium heat, cook the spinach with a dash of water, until wilted. Remove any excess water, and  allow to cool. Chop finely.

4. In a bowl {or a blender for ease}, mix together the cream cheese, sour cream, French Onion soup mix and the spinach. Scoop into the cob loaf.

5. Bake for  15 minutes, until the bread is golden brown  and  the dip is heated  through. Serve warm on a platter with the bread pieces.