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- Total Time
- 2hrs 30mins
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- Serves
- 6
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- Calories
- 908
Ingredients
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- Unsalted butter
- 30 g
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- Milk
- 300 ml
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- Garlic clove
- 2
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- Cheddar cheese
- 120 g
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- Parmesan cheese
- 30 g
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- Baby spinach
- 35 g
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- Bacon
- 12
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- Butter
- 1 tablespoon
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- Fresh parsley
- 2 sprigs
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- Bread flour
- 500 g
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- Salt
- 10 g
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- Caster sugar
- 25 g
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- Quick-rise yeast
- 10 g
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- Cream cheese
- 200 g
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- Sour cream
- 100 ml
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- Black pepper
- 1 pinch
Step preview
- Add bread flour, salt, caster sugar, quick-rise yeast, unsalted butter and milk to a clean large mixing bowl
- Turn the mixer on to a medium speed and let it mix the dough ingredients, then let run for 7-8 minutes
- Wipe a little oil around the inside of a large bowl and transfer the dough to the bowl
- Cover with plastic wrap
- Prove until doubled - approx 1 hr
- Grease a clean ceramic baking dish
- Once the dough has doubled in size, turn it out onto a lightly floured surface and knock the air back out of it by folding it in on itself repeatedly
- Divide the dough into small, equal size pieces, weighing approximately 30g each. Roll each portion into a ball
- Arrange the dough balls around the small bowl in the centre
- Cover with plastic wrap
- Let rise - approx 30 min
- Pre-heat oven - 190°C
- Add cream cheese, sour cream, garlic clove, cheddar cheese, parmesan cheese, baby spinach, bacon and black pepper to a clean medium bowl
- Mix together
- Once the dough has proved, remove the ramekin in the middle, fill the center with the dip and sprinkle with the remaining cheese and bacon
- Bake until golden brown - 30 min, 190°C
- Let cool - approx 10 min
- Brush with butter
- Garnish with fresh parsley
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