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Spinach and Bacon Cob Loaf Dip


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Ingredients

8 person(s)

Spinach and Bacon Cob Loaf Dip

  • 1 Cob loaf
  • 4 slices middle bacon, Cut into 4 (approx)
  • 250 g Frozen spinach, Thawed and drained
  • 250 g cream cheese, eg, Philly
  • 300 g sour cream
  • 1 sachets french onion soup mix, (40g packet)
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Recipe's preparation

  1. 1. Preheat oven to 200 C
    2. Cut top off loaf and scoop out soft centre, leaving 1cm thick rim and base
    3. Cut top and centre into bite size pieces (see photo)
    4. Place shell and pieces into baking/serving dish and spray with oil
    5. Place in preheated oven for 10 minutes or until crisp and golden (see photo)
    While loaf is in the oven...
    6. Put bacon in bowl, 10 seconds, speed 5
    7. Cook 10 minutes, Varoma, Counter-clockwise operation speed 2
    8. Put drained spinach in bowl, 10 seconds, Counter-clockwise operation speed 4
    9. Add all other ingredients to bowl, 10 seconds, Counter-clockwise operation speed 4
    10. Cook 10 minutes, 100 degrees, Counter-clockwise operation speed 2 or until hot
    11. Scoop into cob loaf shell
    12. Serve and enjoy! Note - when all the bite-size pieces of bread are eaten, break off the cob loaf shell to eat.
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Tip

This is not MY recipe, but one which I discovered here a few years ago, but then it disappeared! Lucky I had printed it!!! I have republished it here with a couple of small modifications. Thanks to "monicaih" :o)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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