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Sweet Chilli Salmon Cob Dip

by allara (follow)
Simple (966)      Bread (238)      Salmon (118)      Dips (33)     
A simple and tasty dip great for entertaining guests (although it can sometimes get a bit messy).

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 1 large cob dip

1 cob bread loaf
2 large handfuls of baby spinach
300g sour cream
1 cup tasty cheese
150g smoked salmon
3 spring onions (sliced)
4tbsp sweet chilli sauce

The Ingredients

Preheat oven to 180 degrees C.
Slice of the top of of the loaf 3cm down as shown.

Lid cut off

Pull out the insides of the loaf leaving a consistent thickness around the crust. Rip up the insides into bite size pieces for dipping.
Place the bread bowl, the lid and the dipping pieces onto a baking tray and cook in the oven for 10-15 minutes or until brown and crispy.

Ready for the oven

Whilst the bread is cooking, place the spinach into a microwave safe bowl, cover, and cook for 1-2 minutes until wilted.

Place into the microwave

Wrap wilted spinach in paper towel and squeeze out excess liquid (warning liquid may be hot).

Coarsely chop the spinach.

Put the spinach, sour cream, cheese, salmon, spring onions and sweet chilli sauce into a bowl.

Stir until combined.

Taste the dip here and add any extra ingredients if needed

Pour the dip mixture into the cooked bread bowl and serve with the dipping pieces.


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