Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1 cob loaf
- 250grams frozen spinach, thawed, squeezed
- 500grams Made With Plants Dairy Free Sour Cream
- 2 cloves garlic
- 2 spring onions, thinly sliced
- 1/4 bunch parsley, leaves chopped
- 1 cup Made With Plants Dairy Free Shredded Mozzarella
- 80grams Made With Plants Meat Free Bacon, finely chopped
- 5milliliter extra virgin olive oil cooking spray
Description
This indulgent plant-based bacon and mozzarella cob loaf dip will impress at any gathering and is the perfect option for easy entertaining.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Using a large serrated knife, trim top from cob. Slice cob lid into pieces. Scoop bread from centre of cob, leaving a 2cm border. Place cob on baking tray. Roughly tear large pieces of bread from centre of cob and add to tray along with reserved cob lid pieces.
Step 2 of 3
Combine spinach, dairy-free sour cream, garlic, half of the onion and half of the parsley in a large bowl. Season. Spoon into bread. Top with dairy-free mozzarella, then meat-free bacon. Spray with oil. Bake for 20 minutes or until cob is golden-brown.
Step 3 of 3
Transfer cob to a board. Serve with bread pieces and sprinkled with remaining onion and parsley.
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