Ingredients:

• 240g Angel Food cream cheese

• 1 clove garlic

• 1 tbsp fresh lemon juice

• 1 large ripe avocado

• 1 tbsp wholegrain mustard

• 1 1/2 cups baby spinach

• 1 cup basil

• 1/2 a medium red onion (diced)

• 1 tsp pink peppercorns

• 1 round loaf of bread

Fresh veggies for dipping! (Pick your favourites, for best results choose in season options!)

Method:

1. Cut a whole in the top of your loaf of bread and scoop out insides (you can keep this for dipping into your mixture later).

2. Bake your loaf of bread at 180C for up to ten minutes or until toasty!

3. While your bread is toasting, whip up cream cheese, garlic, and lemon juice in a blender until smooth.

4. Add avocado and mustard, and continue to blend until fully combined.

5. Add leafy greens by the handful, blending well after each addition.

6. Stir through red onion.

7. Take bread out of the oven and pour your dip into the hollow centre.

8. Add peppercorns on top (these become the cauldrons “bubbles"

9. Serve immediately with fresh veggies and extra bread.