Yield: 1
Spinach sauce on a corncob bread
Learn how to make Spinach sauce on a corncob bread
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- 1 large corn on the cob
- 500 g of frozen spinach
- Dried spring vegetable soup 30 g
- 1 cup of mayonnaise
- 1 cup of light sour cream
- 4 chopped chives
- 190 g of sliced water chestnuts
Instructions
- Remove the bread from the oven and cut it into 3 cm squares.
- Combine all of the ingredients (if possible, do it the day before).
- Bake for 15 minutes after removing the mixture with the hollow corn cob. Serve with the bread slices that have been cut.
Notes
- When the bread disappears before the sauce, I cut an extra loaf to serve with it.
- If you like the sound of this recipe, you'll probably like this Cob Loaf Dessert as well.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 567Total Fat 51gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 37gCholesterol 43mgSodium 620mgCarbohydrates 20gFiber 6gSugar 3gProtein 11g
