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Recipe Warm Spinach and Bacon Cob Loaf (Appetizer)
Home Cooking Recipes
Required Ingredients:
- 1 (1 pound) loaf round bread
- 3 slices bacon, diced
- 1 small onion, finely chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 1/2 cup chopped sun-dried tomatoes
- 2 (8 ounce) packages cream cheese, at room temperature
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1 (11 ounce) can refrigerated soft bread stick dough
Preparing/Cooking:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon in a large skillet over medium-high heat.
- When the bacon starts to brown, add the onion and mushrooms.
- Cook and stir until everything is tender and browned.
- Remove from heat.
- Transfer to a medium bowl.
- Use a wooden spoon to stir in the sun-dried tomatoes, cream cheese and spinach until well blended.
- Set aside.
- Make a well in the loaf of bread by cutting an oval hole in the top, and pulling out the bread inside, leaving a 1 1/2 to 2 inch shell.
- This is your serving bowl.
- Spoon the cream cheese mixture into the bread.
- Place on a baking tray.
- Cut the breadstick dough into 3 inch fingers, and place them on the baking sheet also.
- Bake for about 15 minutes in the preheated oven, until the breadsticks are golden, and the loaf is heated through.
- To serve, place the loaf of bread with the dip onto the center of a serving tray, and arrange the breadsticks around it.
- After all the breadsticks are gone, simply eat the bread bowl.
- No mess!
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