Miniature Spinach And Cream Cheese Cob Loaf Dips

Spinach and cream cheese cob loaf is the perfect picnic dish or dip to bring along to a BBQ. Why not try your hand at this miniature version?

The ingredient of Miniature Spinach And Cream Cheese Cob Loaf Dips

• 250g frozen chopped spinach thawed
• 4 crusty round bread rolls
• 250g philadelphia original spreadable cream cheese
• 1 2 x 40g pkt french onion soup mix
• vegetable sticks to serve

The Instruction of miniature spinach and cream cheese cob loaf dips

• preheat oven to 180c 160c fan forced line a large baking tray with baking paper
• place spinach in a sieve using the back of a large spoon squeeze out liquid transfer to a large bowl add the cream cheese and dried soup mix and season with pepper stir until well combined
• using a serrated knife slice a 2cm thick slice from the top of each roll set aside
• leaving a 1cm border remove soft white bread from the centre of the loaf to form a bread bowl place bowls and inside of bread on prepared tray
• divide spinach mixture between bowls replace bread lid bake for 15 minutes or until filling is warm and bread is crisp
• serve immediately with vegetable sticks

Nutritions of Miniature Spinach And Cream Cheese Cob Loaf Dips

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