• 4 Cripps Knot Rolls
  • Olive oil spray
  • 6 slices of bacon, diced
  • 250 grams of cream cheese
  • ½ cup of sour cream
  • Salt and pepper
  • 60 grams of frozen spinach, defrosted and drained
  • 70 grams of grated parmesan
  • Salt and pepper


Warm dip is a thing. It’s absolutely my thing.  Warm, gooey and cheesy, what more could you possibly want? I’ll tell you what, warm dip snuggled in your very own bowl made of bread, that’s what. Hold on, we’re going for a flavour adventure together. Who wants to share a giant Cobb loaf dip when you can have your very own personal one?


  1. Preheat your oven to 180° C.
  2. Place the diced bacon in a frying pan over medium-high heat and cook until crisp.
  3. Remove and drain on some paper towels.
  4. Slice the top off the Knot Rolls and use your fingers to pull the centre of the rolls out. Keep these chunks of bread for dunking into your dip.
  5. In a stand mixer, add the cream cheese, sour cream and salt and pepper to taste.
  6. Beat until smooth and creamy, then add parmesan, spinach and crisped bacon.
  7. Season to taste.
  8. Beat until completely combined then spoon into bread bowls.
  9. Scatter the chunks of bread from the centre of the bowl on a baking tray and spray lightly with oil.
  10. Bake at 180° C for 20 minutes until the dip is browned on top.
  11. Keep an eye on the bread pieces and remove them once deeply golden.

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