Zucchini and Pumpkin Dip
March 14, 2013
This post was created for Bakers Delight. With the choice of any of their products to create a lunch recipe, I selected Pane Di Case Rye Loaf. It is a nice dense bread and so works well for with a dip. To add some fun to my children’s lunch time I toasted the bread and cut it into spoon shapes for dipping into the bread.
I got the idea for the spoon shapes from an image I saw on the Facebook page of Europe in a Box. The kids loved using them. I need some practice to get the shapes perfect but my 5 year old and 2 year old did not complain 🙂
If you are a regular reader you know that I currently have a lovely supply of home grown zucchini from my garden. I enjoy finding new ways to use this versatile vegetable. This dip is healthy, and a great one to add to nibbles if you are entertaining this weekend.
Preparation Time: 20 minutes
If you wish to cut the bread into shapes, you can cook the bread in a sandwich press rather than the toaster or oven and this allows them to cut easier into your desired shape.
I used up this dip as a spread on sandwiches across the week and also stirred it through a baked cherry tomato pasta one night for dinner.
Do your children love bread cut into certain shapes? I’d love to know via the comments below.
*This post was created for Bakers Delight. My recipe may or may not be selected for inclusion by them in their project.
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