A Creamy Spinach and Bacon Dip. Easy to make, to share and enjoy, served in a crusty scooped out sour dough Cob bread loaf, it is hard to beat. Dip it with the crusty bread then eat the whole Cob. Can be made as a baked or chilled dip. 20 g (0.7 oz)
Storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a minimum shelf life without appreciable loss of flavour or functional characteristics.
dehydrated vegetables (spinach, onion, garlic, green onion, leek, red bell pepper), spices, imitation bacon bits (textured soy flour, soybean oil (tbhq), salt, natural smoke flavor, sugar, hydrolyzed soy and corn protein, yeast, dextrose, caramel color, iron, niacinamide, sunflower oil, zinc oxide, fd&c red 3, soy lecithin, natural flavor, calcium pantothenate, thiamine mononitrate, pyridoxine hydrochloride, riboflavin, vitamin b12), sea salt, natural and artificial flavors, lemon peel.
Contains soy, mustard
Prepared in Canada
- Spinach Bacon Dip mix (included)
- 250 g (8 oz / 1 cup) cream cheese, softened
- 125 g (4 oz / ½ cup) real mayonnaise
- 125 g (4 oz / ½ cup) sour cream
- 125 g (4 oz / ½ cup) shredded cheese, swiss or cheddar
What to do:
Preheat oven to 375°F (190°C). In a medium bowl, combine first 4 ingredients. Transfer prepared dip to heat proof dish, cover with cheese and bake in preheated oven for 15-20 mins until cheese is bubbling and golden on top. Serve with slices of French bread or pita chips