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“Everyone I know likes this dip and ask for the recipe. It's quick and easy and tastes great. I got it from a friend of mine one christmas.”
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) packagespring vegetable soup mix
  • 1 (340 g) cancut 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

  1. 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).
  2. Cut the top of the bread cob.
  3. Dig out the bread from the cob (use this to dip with later).
  4. Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster).
  5. Cook in moderate oven until hot and crisp.
  6. Cut French stick to dip with when cob cooked.

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