Sally's Spinach and Onion Cob Loaf

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Recipe's preparation

Finely chop spinach and put in varoma dish. Rince well with hot water and sit on upside down varoma lid to drain
Peel and chop onion in half, add to TM bowl, add garlic and butter. Chop speed 5 7 seconds, scrape down sides. Meanwhile, finely chop spring onions and put into oven proof dish (the whole dip will be added to it)
Put lid on bowl, place varoma in position. Cook 10 minutes, varoma, speed one. Check spinach is whilted and onion is cooked, add an additional few minutes if needed. Sit spinach on varoma lid to drain. Meanwhile, finely chop spring onions and put into oven proof dish (the whole dip will be added to it)
Once onion and garlic is cooked, add to spring onions. Without cleaning the TM bowl, add cream cheese, stock and pepper. Mix for 10 seconds speed 4 or until smooth
Return onion and spring onion mixture to TM bowl. Using the back of a large spoon, push down on spinach to remove excess liquid. Add spinach to TM bowl. Mix on speed 2, reverse, 5 seconds or until well combined. Return to glass dish and put in fridge till needed
40 mins before serving, put dip in oven. Mean while, prepare cob loaf by cutting horizontially in about 1/2, carefully scoop out base and lid bread and cut to form portions to dip with. Put loaf base on oven tray. Take pre warmed dip and put in loaf base, put lid on and cut up pieces of bread around the cob. Return to oven for about 30 minutes or until bread nice and golden and dip heated through.