This rich, savoury dip is a crowd pleaser, perfect for nibbling before dinner or as part of the main act. Indulge in bread chunks or corn chips for dipping, or serve with veggie sticks to pack an extra nutritional punch.
2Slice the top of the cob loaf off and remove the inside filling. Cut the top and filling into chunks.
3In a medium sized frying pan heat 2 tablespoons of olive oil over medium heat. Add the flour and cook for 2-3 minutes, stirring constantly. Follow with the almond milk and lemon juice and whisk for 3-4 minutes or until mixture is nice and thick. Remove from heat and set aside.
4Heat the remaining olive oil in a large saucepan over medium heat. Add spring onion, red onion and garlic. Sauté for 5 minutes or until the onion is translucent. Stir in spinach, vegetable stock powder and mayonnaise and cook a further 2 minutes.
5Remove this mix from heat and add it to the almond milk mixture. Using a spoon, combine thoroughly with lemon zest and season with salt and pepper.
6Set the cob onto a lightly greased or lined baking tray, and pour in mixture. Bake, along with the bread chunks, for 5-10 minutes or until chunks are lightly browned and loaf is golden.
7Serve with bread chunks and/or veggie sticks for dipping.
Variation: Add ¼ cup nutritional yeast to your mixture at step 5 to give it a slightly cheesy taste.
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