- 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
Ingredients
- 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
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.
Method
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.
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
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.
