Asparagus Cob Dip

Name: Asparagus Cob 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

6 ingredients

6 steps

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

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.