Miniature spinach and cream cheese cob loaf dips

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How to make Miniature spinach and cream cheese cob loaf dips

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 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

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • Step 2 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.
  • Step 3 Using a serrated knife, slice a 2cm-thick slice from the top of each roll. Set aside.
  • Step 4 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.
  • Step 5 Divide spinach mixture between 'bowls'. Replace bread lid. Bake for 15 minutes or until filling is warm and bread is crisp.
  • Step 6 Serve immediately with vegetable sticks.

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