Chilli smoked salmon cob dip

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How to make Chilli smoked salmon cob dip

  • Yield : 16
  • Prep Time : 0:10
  • Cook Time : 0:17
  • Total Time : 0:27

Ingredients

  • 1 bunch English spinach, trimmed
  • 300g sour cream
  • 1 cup grated cheddar cheese
  • 3 green onions, thinly sliced
  • 150g sweet chilli smoked salmon portion, flaked
  • 1 x 22cm (450g) cob bread loaf

Method

  • Step 1 Place spinach in a microwave-safe dish. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until wilted. Squeeze out excess liquid. Roughly chop.
  • Step 2 Place spinach, sour cream, cheese, onion and salmon in a bowl. Stir to combine.
  • Step 3 Preheat oven to 180°C/160°C fan-forced. Using a serrated knife, cut 3cm from top of loaf. Set top aside. Cut bread from loaf cavity, leaving a 2cm border. Cut bread and bread top into 3cm pieces.
  • Step 4 Place bread pieces and loaf on a large baking tray. Bake for 15 minutes or until golden and crisp. Spoon spinach mixture into loaf. Serve with toasted bread.

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