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  • Egg free
  • Nut free
  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • Contains wholegrains

Inspired by a mini cob loaf, these mini cob dippers are made with multigrain rolls. They’re perfect for filling lunch boxes. 

  • Serves4
  • Prep time10 minutes
Mini cob dippers


  • 4 Coles Bakery Multigrain Rolls*
  • 200g tub nut-free beetroot dip
  • 75g tasty cheddar, cut into batons
  • 1/2 carrot, peeled, cut into batons
  • 1/2 Lebanese cucumber, cut into batons
  • 2 celery sticks, small leaves reserved, cut into batons

Nutritional information

Per serve: Energy: 1520kJ/364 Cals (17%), Protein: 15g (30%), Fat: 17g (24%), Sat Fat: 9g (38%), Sodium: 725mg (36%), Carb: 37g (12%), Sugar: 67g (74%), Dietary Fibre: 0.7g (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.

  2. Step 2

    Spoon the beetroot dip into the bread shells. Top with reserved celery leaves and serve with cheese, carrot, cucumber, celery and bread pieces.

Recipe tip

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.