Cob Loaf Ranch and Spinach Dip, Made with Birch & Waite Yoghurt Ranch Dressing & Dip

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SERVES: 4-6

Streaky bacon 4 rashers

Cream cheese 150 g

Frozen spinach, thawed 100 g

Cob loaf- we used a mini sourdough loaf

Olive oil 2 tbsp

Veggies and crackers, to serve

Method

  1. Preheat oven to 180°C. Finely dice bacon and cook in a frying pan until caramelised. Remove from heat and set aside.
  2. In a small bowl or food processor, blend cream cheese and Birch & Waite Yoghurt Ranch Dressing & Dip. Transfer to a bowl and add cooked bacon and spinach. Mix well.
  3. Slice top off sourdough loaf and pick the bread innards out. Tear the top into bite-sized pieces. Drizzle chunks of bread and torn lid with olive oil. Place on a baking tray along with hollowed out loaf and bake for 10 minutes.
  4. Spoon dip into loaf and serve with crunchy bread pieces, crackers and fresh veggie sticks on the side for dipping.

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