Served as accompaniment. Vegetarian dish.

1 (300 ml) carton Sour Cream

1 (250 g) package Cream Cheese (Philadelphia)

1 (30 gm) package Spring Vegetable Soup mix

1 (340 gm) can cut Asparagus, drained

1 large Cob Bread

1 Baguette

Mix sour cream, cream cheese, Spring vegetable soup mix and asparagus cuts in a bowel (1 can of Creamed corn and 2-3 rashes of cooked diced bacon can be used instead of asparagus). Cut the top of the bread cob. Dig out the bread from the cob (use this to dip with later). Fill the cob with dip and Replace top of cob (filling can be warmed in microwave first to make cooking time faster). Cook in moderate oven until hot and crisp. Cut French stick to dip with when cob cooked.

Preparation time: 10 minutes

Cooking time: 40 minutes

Yields: 1 dip

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