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