WARM SPINACH DIP

INGREDIENTS:

250gr frozen spinach
1 tub French Onion Dip
1 cup mayonnaise
1 cup sour cream
1/4 bunch shallots
1 large Cobb loaf

METHOD:

Slice top off Cobb loaf and pull out bread.
Cook spinach as per instructions.
Mix all ingredients together.
Place in Cobb loaf and refrigerate for 15min.
Pre heat over to 160C.
Place Cobb loaf on tray and place in oven.
Bake for 6-8 mins to just warm through.
Serve with bits of bread pulled out of loaf.

ZUCCHINI BREAD

INGREDIENTS:

3 eggs
2 cups sugar
1 cup oil
1/4 teas baking powder
1 teas salt
3 teas vanilla
1 teas bicarb soda
2 cups grated zucchini
3 teas cinnamon
3 cups Plain flour
1 cup chopped walnuts

METHOD:

Beat together eggs and salt.
Add sugar, vanilla, oil and continue to beat well.
Add zucchini, flour, baking powder, soda, cinnamon and walnuts.
Bake in 2 loaf pans in a mod oven 180C for 1 hour.