Vegan MOFO - Day 7: Spinach Cob Loaf Dip

This recipe is great for any kind of social gatherings, and can be made in advance and kept in the fridge. Although I would not place dip in the loaf until it is ready to be served.
This is exactly how I remember the non-vegan version tasting, only much better for you, and much better for the animals!

You will need
1 cob loaf

Spinach Dip:
1 cup of silken firm tofu
1/4 cup of vegan mayonnaise
1/4 cup of finely diced shallots
1 cup of frozen chopped spinach, thawed and squeezed of excess liquid
1 tablespoon of apple cider vinegar
1 teaspoon of salt
2-3 tablespoons of vegetable stock powder. (more if you think it needs it)

To make dip, place tofu, mayonnaise, vinegar, salt and vegetable stock powder in food processor, blend until smooth
add shallots and spinach and leave in fridge until ready.

Hollow out cob loaf into bite sized pieces and place in oven until slightly crisp
I also like to place the hollowed cob loaf in the oven for a few minutes to crisp up

Place dip inside hollow cob loaf and serve alongside bite size pieces of bread.
Enjoy