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Spinach and Chickpea Dip in a Hollow Loaf

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

29.1g

Energy (kJ)

4718kJ

Energy (kcal)

1127kcal

Carbohydrate incl. fibre (g)

105.2g

Carbohydrate excl. fibre (g)

84.8g

Sugar (g)

18.4g

Fibre (g)

20.4g

Fat (g)

66.8g

Saturated fat (g)

19.1g

Unsaturated fat (g)

43.0g

Monounsaturated fat (g)

12.2g

Polyunsaturated fat (g)

30.7g

Trans fat (g)

0.1g

Cholesterol (mg)

26mg

Sodium (mg)

922mg

Salt (g)

2.31g

Vitamin A (IU)

2770IU

Vitamin C (mg)

17.1mg

Calcium (mg)

161mg

Iron (mg)

7.76mg

Potassium (mg)

1217mg

Total

116.4g

18870kJ

4507kcal

420.7g

339.3g

73.6g

81.4g

267.1g

76.3g

171.8g

49.0g

122.9g

0.4g

105mg

3689mg

9.23g

11079IU

68.5mg

643mg

31.06mg

4867mg

  • Knorr Creamy Garlic & Herb Potato Bake
  • 2 bunches spinach cooked and drained finely chopped
  • 1 bunch spring onions chopped
  • 2 cloves garlic crushed
  • 250 ml mayonnaise
  • 1 tin chickpeas drained
  • large ciabatta loaf
  • 250 ml sour cream
  • 1 In a bowl, sprinkle the contents of the sachet of KNORR Garlic & Herb Potato Bake onto spinach while still warm.
  • 2 Add rest of the ingredients, except the bread, and mix together well.
  • 3 Cut a lid out of the loaf and hollow out the centre, reserving the chunks of bread removed.
  • 4 Fill the bread cavity with the dip and serve on a platter surrounded by the chunks of bread which you removed.
  • 5 Use the chunks of bread to mop up the dip.