2x 300ml carton sour cream (can use the light variety if preferred)
1 packet spring vegetable soup
1 small red onion, finely diced
1 small tin sweet corn
1 cob loaf
In a bowl stir together sour cream, packet soup, onion and sweet corn.
Refrigerate for about one hour, this will allow the moisture in the sour cream to soften the contents of the packet soup.
Before serving, cut the top off the cob loaf and scoop out the middle. Put to one side as this can be used to dip.
Pour the dip into the middle of the loaf and serve with crudités and bread.