Featuring Spiced Beet Hummus Mix, California Onion Mix, Spiced Fig Maple Pear Balsamic Vinegar, and Downunder Gourmet Grill Rub.
1 bread mix, follow instructions on how to make
1-2 tbsp Spiced Beet Hummus Mix
1-2 tbsp California Onion Mix
3 cups frozen spinach, thawed
250g/9oz cream cheese
2/3 cup sour cream
1 tbsp Spiced Fig Maple Pear Balsamic
3 tsp Downunder Gourmet Grill Rub
2 tbsp California Onion Mix
1/4 cup finely grated Parmesan
Following bread making instructions, divide mix into 2 portions. In one bowl add Spiced Beet Hummus Mix, and in the other the California Onion Mix. Allow to rise. Using a large spring-form tin, alternate balls of dough. Bake.
While baking, place the spinach in a sifter over a bowl. Using the back of a spoon, press to remove any excess liquid. Discard. Place the spinach, cream cheese, sour cream, Spiced Fig Maple Pear Balsamic, Downunder Gourmet Grill Rub, California Onion Mix and Parmesan in a blender. Blend until smooth or to your preference.
Chill to be ready to serve with bread. Alternatively you can serve this hot. Place the bowl in the middle of the cob in the last 10 mins of cooking and serve warm.