The Starr Spinach Cobb Dip

1. Drain the thawed spinach of excess liquid.

2. Mix together all the ingredients, except for the loaf, in a medium bowl and refrigerate until you are ready to use.

3. Hollow out the Cobb of bread and keep aside the removed bread (to be cut and toasted for 10 minutes in the oven) The Cobb shell needs to be baked to firm up the 'bowl' as this will be your dish for presentation of the dip.

4. Once the Cobb is cool, fill with spinach dip just before serving. Place on a platter and surround it with the chopped, baked bread pieces that you reserved from the loaf.

5. You may want to chop extra bread, crackers, or vegetable crudites (sliced veggies).

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Nutrient	Quantity
Total fats	27295 g
Protein	5339.85 g
Carbohydrates	7171 g
Energy	292577.5 kCal
Fatty acids, total saturated 18:3 undifferentiated	227.1025 g
Water	175845.15 g
Aspartic acid	336.875 g
Calcium, Ca	227270 mg
Lutein + zeaxanthin	15660 g
Fiber, total dietary	1050 g
Fatty acids, total saturated 22:0	40.02 g
Carotene, beta	23525 g
Niacin	354.675 mg
Vitamin A, RAE	223415 g
Arginine	127.4 g
Riboflavin	209.2 mg
Fatty acids, total polyunsaturated 15:0	2.9 g
Fatty acids, total saturated 20:1	83 g
Glutamic acid	831.775 g
Sodium, Na	528395 mg
Fatty acids, total saturated 16:1 undifferentiated	356.1325 g
Total lipid (fat)	27295 g
Manganese, Mn	161.585 mg
Proline	503.475 g
Fatty acids, total saturated 16:0	3626.86 g
Fatty acids, total saturated 8:0	51.45 g
Choline, total	24002.5 mg
Sugars, total	5708.5 g
Serine	263.375 g
Fatty acids, total saturated 10:0	113.925 g
Fatty acids, total saturated 18:0	849.4775 g
Fatty acids, total saturated 20:4 undifferentiated	0.13 g
Vitamin B-6	98.035 mg
Selenium, Se	4371 g
Ash	2599 g
Vitamin D	2450 IU
Fatty acids, total saturated 18:1 undifferentiated	17711.3475 g
Pantothenic acid	576.915 mg
Phenylalanine	231.525 g
Copper, Cu	50.795 mg
Thiamin	65.965 mg
Retinol	36050 g
Methionine	124.95 g
Iron, Fe	627.25 mg
Carbohydrate, by difference	7171 g
Phosphorus, P	136025 mg
Folate, total	68237.5 g
Fatty acids, total saturated 4:0	117.6 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0575 g
Fatty acids, total saturated 22:1 undifferentiated	32.625 g
Alanine	181.3 g
Cholesterol	35190 mg
Valine	351.575 g
Fatty acids, total saturated 18:2 undifferentiated	2230.5775 g
Glycine	102.9 g
Fatty acids, total saturated 14:0	429.46 g
Zinc, Zn	829.6 mg
Isoleucine	231.525 g
Fatty acids, total saturated 12:0	135.975 g
Fatty acids, total polyunsaturated	2457.98 g
Leucine	428.75 g
Vitamin A, IU	3874625 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.03 g
Folate, DFE	68237.5 g
Tryptophan	24.5 g
Vitamin C, total ascorbic acid	49362.5 mg
Fatty acids, total saturated 20:0	37.7 g
Fatty acids, total saturated 6:0	80.85 g
Tyrosine	214.375 g
Vitamin B-12	525.35 g
Vitamin K (phylloquinone)	31391.25 g
Fatty acids, total saturated	5688.1425 g
Histidine	105.35 g
Fatty acids, total monounsaturated	18280.255 g
Threonine	173.95 g
Folate, food	68237.5 g
Fatty acids, total polyunsaturated 17:0	11.6 g
Vitamin D (D2 + D3)	122.5 g
Fatty acids, total polyunsaturated 24:0	13.92 g
Cryptoxanthin, beta	1740 g
Vitamin D3 (cholecalciferol)	122.5 g
Vitamin E (alpha-tocopherol)	1344.95 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0825 g
Magnesium, Mg	20035 mg
Lysine	380.975 g
Potassium, K	376805 mg
Cystine	39.2 g
Fluoride, F	14700 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	500	74725	5708.5	3981.25
Spinach	250	8250	1462.5	112.5
Mayonnaise	250	209380	0	23200
Bread	1 loaf	0	0	0
vegetable soup mix	250 g	222.5	0	1.25