Artichoke Cob Dip

1 cob loaf
200ml sour cream
150-200g mayonnaise
1 small tin water chestnuts, roughly chopped
1 tin artichoke hearts*, roughly chopped
1-3 cloves garlic, crushed
Spring Vegetable powdered soup mix
salt and pepper to taste
sliced french loaf or assorted rolls/bread to serve

Slice the top off the cob loaf, cut into bite size pieces and set aside.
Scoop out the bread leaving a crust of approx. 2cm thick and set aside.
In a large bowl combine the remaining ingredients and mix well.
Pour the mixture into the cob loaf and cover with plastic wrap. Let stand for 1-2 hours.
Cover the scooped out bread with plastic wrap or store in an airtight container to maintain freshness.
Serve with scooped out bread and extra rolls/bread if needed.

* Can also be made with spinach instead of artichoke hearts.

Special K I've made this many times with artichoke hearts and spinach and love it both ways. It's great for entertaining and because you have to prepare it 1-2 hours ahead of time it allows you to make it up and forget about it.