Bread bowl dip

I first saw this concept when i walked past MuffinBreak- they were offering this at their shop - but i didnt think twice about it & kept walking.

Years later my friend Bich suggested i make it for an upcoming dinner party i was co-hosting with Jake :O) It was a great hit - served as an entree everybody loved it and kept coming back for more ! We also had left overs which we chucked in the oven the next morning and all the inside of the bread bowl had really soaked up all the soup and it was even nicer .. hehe

So cheers to Bich thanks for the recipe girlfriend!

Ingredients:

Sliced Mushroom (about 500 grams)

Chopped spinach (about a packet sized that you can get from woolworths)

2 tablespoons Butter or oil

1 packet of spring vegetable soup

1 packet of French onion soup (these two you can get from woolworths from the soup section its a packet of powder i cant remember the brand this is a hopeless post sort of!)

1 small carton sour cream

Cob of bread ( i got mine from bakers delight)

Method:

1. Melt butter in a pot

2. Add the spinach and cook that

3. Add mushroom

4. After cooking the spinach and mushroom to your liking, mix in the spring vegetable soup and French onion soup

5. Stir in sour cream

6. If at this point it is too salty, you can add half a cup of water

7. With the bread, cut the top of the bread and take the ‘lid’ off. Take the insides of the bread out. You’ll be using these innies to dip into the dipping as well.

8. Put the cob, the lid and the innies of the bread in the oven and toast it for a bit.

9. Pour the dipping in the cob and put the lid back on the bread. SerVE!