A creamy, cheesy spring onion and asparagus dip baked in a cob loaf, served warm with the torn-up bread for dipping.
Ingredients List
Method
- Preheat oven to 180°C fan-forced.
- Cut out the centre of the bread to create a hole and keep the inside part of the roll to toast for dipping.
- Add a saucepan over a low/medium heat and add shallots. Sauté until caramelised, then add cream cheese and sour cream. Stir occasionally until melted.
- Add in drained asparagus and spring onion soup mix and stir to combine.
- Once combined, take off the heat and add in the cheeses, mix, pour into the bread hole and top with extra cheddar and toast in the oven until golden on top.
- Serve warm, garnish with chives and wait for all the compliments and people asking for the recipe.
