Asparagus Cob Dip - cooking recipe

Ingredients

1 (300 ml) carton sour cream
1 (250 g) package cream cheese (Philadelphia)
1 (30 g) package spring vegetable soup mix
1 (340 g) can cut asparagus, drained
1 large cob bread (any other shape or type can be used; Can also use several small damper rolls for individual serves o)
1 baguette

Preparation

Mix sour cream, cream cheese, Spring vegetable soup mix& asparagus cuts in a bowel (1 can of Creamed corn& 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.