Chilli smoked salmon cob dip

Chilli smoked salmon cob dip


Take this old party favourite to another flavour dimension!

The ingredient of Chilli smoked salmon cob dip

  1. 1 bunch English spinach, trimmed
  2. 300g sour cream
  3. 1 cup grated cheddar cheese
  4. 3 green onions, thinly sliced
  5. 150g sweet chilli smoked salmon portion, flaked
  6. 1 x 22cm (450g) cob bread loaf

The instruction how to make Chilli smoked salmon cob dip

  1. Place spinach in a microwave-safe dish. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until wilted. Squeeze out excess liquid. Roughly chop.
  2. Place spinach, sour cream, cheese, onion and salmon in a bowl. Stir to combine.
  3. Preheat oven to 180u00b0C/160u00b0C fan-forced. Using a serrated knife, cut 3cm from top of loaf. Set top aside. Cut bread from loaf cavity, leaving a 2cm border. Cut bread and bread top into 3cm pieces.
  4. Place bread pieces and loaf on a large baking tray. Bake for 15 minutes or until golden and crisp. Spoon spinach mixture into loaf. Serve with toasted bread.

Nutritions of Chilli smoked salmon cob dip

calories: 196.458 calories
calories: 11.6 grams fat
calories: 7.1 grams saturated fat
calories: 15.4 grams carbohydrates
calories: 7.5 grams protein
calories: 38 milligrams cholesterol
calories: 400 milligrams sodium
calories: NutritionInformation

You may also like