Asparagus Cob Dip

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READY IN: 40mins
YIELD: 1 Dip
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (300 ml) carton sour cream
  • 1
    (250 g) package cream cheese (Philadelphia)
  • 1
    (30 g) package spring vegetable soup mix
  • 1
    (340 g) can cut asparagus, drained
  • 1
    large cob bread (any other shape or type can be used; Can also use several small damper rolls for individual serves o)
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DIRECTIONS

  • Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
  • Cut the top of the bread cob.
  • Dig out the bread from the cob (use this to dip with later).
  • Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
  • Cook in moderate oven until hot and crisp.
  • Cut French stick to dip with when cob cooked.
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