Asparagus Cob Dip
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
1 Dip
ingredients
- 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)
- 1 baguette
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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Reviews
-
I love this dip, and so it seems did my guests as there was nothing left on the platter at the end of the party. I made the mixture up the day before and refrigerated it in a microwavable container, then I heated up the filling slightly before putting it into the cob.It worked perfectly Thanks for posting this recipe.
RECIPE SUBMITTED BY
I live in the Lower Blue Mountains (just out of Sydney)in Australia. I work with Adults who have an intellectual disability.