Inspired by a mini cob loaf, these mini cob dippers are made with multigrain rolls. They’re perfect for filling lunch boxes.
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Use a serrated knife to cut a 5cm disc from the top of each roll. Remove one-third of the bread from the centre of the rolls and cut into small pieces.
Spoon the beetroot dip into the bread shells. Top with reserved celery leaves and serve with cheese, carrot, cucumber, celery and bread pieces.
COOK. STORE. SAVE.
Use it up
There are so many kid-approved meals you can whip up with the leftover cheddar from this recipe, like our Bagel Pizzas.