Sour Cream & Spinach Tuna Loaf Dip
Cook Time 45 minutes
Servings 6 to share
1 tbsp extra virgin olive oil
1 medium round sourdough loaf
4 baby cucumbers, cut lengthwise in half
1 carrot, cut into batons
Breakfast radishes, wash and stem left on for presentation
Salt & pepper
For the dip
100g block of cream cheese, brought to room temperature
200ml sour cream
1 tbsp dijon mustard
2 tbsp baby capers, drained
1 x (185g) can of tuna in springwater
1 bunch of English spinach, blanched and finely chopped
3 sprigs each of dill and parsley, reserving some for garnish
Half a bunch chives, chopped
1 small lemon, zested and juiced
Preheat the oven to 180°C.
With a serrated knife, cut 3cm off the top of the loaf. Using your hand tear chunks of break piece from the centre, forming a cavity with a 2cm border.
Place torn bread on a tray and drizzle with oil and a pinch of salt. Toss to coat evenly. Cook in the oven for 10-12 minutes or until golden and crusty.
Soften the cream cheese with the spatula and mix in the spinach, tuna, mustard, capers, herbs and lemon. Fold through the sour cream and season to taste then spoon into the hollowed-out bread.
Serve the dip with crusty croutons, cucumbers, carrot and radish.