Warm Spinach and Bacon Cob Loaf Popular Recipes

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Warm Spinach and Bacon Cob Loaf

"A top notch and smooth appetizer that everyone will enjoy. I am continually requested to carry this to parties so I do not know if I'm invited or simply the dip. Simply upload extra components for large parties or make two, there will now not be leftovers."

Ingredients :

1 (1 pound) loaf round bread
3 slices bacon, diced
1 small onion, finely chopped
1 (four ounce) can sliced mushrooms, tired
half of cup chopped solar-dried tomatoes
2 (eight ounce) packages cream cheese, at room temperature
2 (10 ounce) applications frozen chopped spinach, thawed and squeezed dry
1 (eleven ounce) can refrigerated tender bread stick dough

Instructions :

Prep : 6M	Cook : 10M	Ready in : 21M

Preheat the oven to four hundred degrees F (2 hundred degrees C).
Place bacon in a huge skillet over medium-excessive warmth. When the bacon starts offevolved to brown, add the onion and mushrooms. Cook and stir till the whole lot is gentle and browned. Remove from heat. Transfer to a medium bowl. Use a timber spoon to stir in the sun-dried tomatoes, cream cheese and spinach till nicely mixed. Set aside.
Make a nicely in the loaf of bread with the aid of cutting an oval hollow in the top, and pulling out the bread internal, leaving a 1 1/2 to 2 inch shell. This is your serving bowl. Spoon the cream cheese aggregate into the bread. Place on a baking tray. Cut the breadstick dough into three inch hands, and location them at the baking sheet also.
Bake for about 15 minutes inside the preheated oven, till the breadsticks are golden, and the loaf is heated through. To serve, area the loaf of bread with the dip onto the center of a serving tray, and set up the breadsticks round it. After all of the breadsticks are gone, virtually consume the bread bowl. No mess!

Notes :

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