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Full Online Book HomeLearning KitchenDips - Cobb Loaf Dip
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Dips - Cobb Loaf Dip Post by :Davidjm Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1880

Click below to download : Dips - Cobb Loaf Dip (Format : PDF)

Dips - Cobb Loaf Dip

125 g butter
300 ml sour cream
8 rashers bacon
250 g frozen spinach
250 g cream cheese
6 spring onions
2 cloves garlic, crushed
1 1/2 cups tasty cheese, grated
1 cob loaf


Lightly cook bacon and onion in butter, add spinach. Mix together sour cream and cheeses in a bowl and add to bacon and onion.

Cut a circle in top of cob loaf. Take out all bread and discard or reserve for another use. Fill empty loaf with mixture and place top back on.

Wrap three times in foil and cook for 2 hours in a moderately hot oven. Note: This is a hot dip. When served, remove lid of loaf and break it into pieces to scoop out dip. When lid is all gone, break pieces off side of loaf.

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1 loaf unsliced round rye or sourdough bread 16 oz sour cream 1 pkg Ranch dip mix 8 oz pkg shredded cheddar cheese 10 oz pkg frozen chopped spinach thawed and well drained 1/2 cup bacon bits chopped green onions Mix sour cream and ranch dip mix Stir in the very well drained spinach, bacon bits, onions and cheese. Chill over night Serve on plate with a hollowed out round bread, breaking up inside pieces for dipping. As dip goes down break off remaining loaf to use for dipping
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