1. Preheat the oven to 160ºC fan forced (or 180ºC for conventional).

2. In a large bowl, combine the spinach, cream cheese, sour cream and French onion soup mix. Stir to combine well. Place in the fridge for 30 minutes for flavours to settle.

3. Cut the top of the loaf, and scoop out the bread from the centre. Tear into small pieces. Tear the top lid into small pieces too. Place onto a tray.

4. Pour the dip mixture into the cob loaf and place into the oven. Bake for 20 minutes. Serve hot.