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.


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