Spinach and Bacon Cob Loaf
No mess party snack.
- Yield: Serves 10
- Preparation Time: 6 Minutes
- Cooking Time: 15 Minutes
Ingredients
- 1 round loaf of bread
- 3 slices bacon, diced
- 1 small onion, finely chopped
- 1 can sliced mushrooms, drained
- 25g chopped sun-dried tomatoes
- 448g cream cheese, at room temperature
- 500g frozen chopped spinach, thawed and squeezed dry
Directions
- Preheat the oven to 200°C
- Place bacon in a large pan over medium-high heat. When the bacon starts to brown, add the onion and mushrooms. Cook and stir until everything is tender and browned.
- Remove from heat and transfer to a medium bowl.
- Use a wooden spoon to stir in the sun-dried tomatoes, cream cheese and spinach until well blended. Set aside.
- Make a well in the loaf of bread by cutting an oval hole in the top, and pulling out the bread inside, leaving a shell. Spoon the cream cheese mixture into the bread. Place on a baking tray surrounded by the pulled out bread.
- Bake for about 15 minutes in the preheated oven until the loaf is heated through.
- To serve, place the loaf of bread with the dip onto the centre of a serving tray, and arrange the extra bread around it.
