Cob Loaf Ranch and Spinach Dip, Made with Birch & Waite Yoghurt Ranch Dressing & Dip
|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|
|Yoghurt Ranch Dressing & Dip|
- Preheat oven to 180°C. Finely dice bacon and cook in a frying pan until caramelised. Remove from heat and set aside.
- 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.
- 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.
- Spoon dip into loaf and serve with crunchy bread pieces, crackers and fresh veggie sticks on the side for dipping.
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