Kirsty's spinach cob dip

Kirsty's spinach and artichoke baked cob dip

1 cob loaf, top cut off and bread scooped out

1 small tub sour cream

1 C mayo

1 packet frozen spinach, thawed and chopped

1 packet French onion soup powder

1 C grated cheese

1 tin water chestnuts, finely chopped

1 jar marinated artichoke hearts, finely chopped 

1. Mix all ingredients in a bowl then place in bread and bake, covered, at 175C for about 50  minutes, or until heated through.