Spinach and Bacon Dip

An easy dip to make and very hard to beat. Share and enjoy in a sourdough loaf. Use the inside of the hollowed out loaf for dipping and then eat the rest. Can be made as a baked or cold dip. 20 g (0.7 oz)

This product should be stored in a cool (<21 C or 70 F), dry (<60% RH) area to provide maximum shelf life without loss of taste or functional characteristics.

Ingredients:
Dehydrated vegetables (spinach, onions, garlic, green onion, leek, red bell pepper), spices, crumbled imitation bacon (textured soy flour, soy flour (tbhq), salt, natural smoke flavor, sugar, hydrolyzed soy and corn protein, yeast, dextrose, caramel color, iron, niacinamide, sunflower oil, zinc oxide, allura red, soy lecithin, natural flavor, calcium pantothenate, thiamine mononitrate, pyridoxine hydrochloride, riboflavin, vitamin b12), sea salt, lemon peel, disodium inosinate and guanylate.

Allergen:
Contains soy, mustard

Partly produced with genetically modified foods.


Prepared in Canada

All you need:
- Spinach and bacon dip mix (included)
- 250 g (8 oz) cream cheese, softened
- 125 g (4 oz / ½ cup) real mayonnaise
- 125 g (4 oz / ½ cup) sour cream
- 125 g (4 oz / ½ cup) grated Swiss or cheddar cheese

All we do:
Preheat oven to 375°F (190°C). In a medium bowl, mix together first 4 ingredients. Transfer prepared dip to a heatproof dish, top with cheese and bake for 15-20 minutes until cheese is bubbly and golden on top. Serve with slices of French bread or pita chips.