CREAMED CORN DIP WITH DIPPERS
Prep 5 mins | Cook 8 mins | Serves 4
4 sheets mountain bread 420g can creamed corn ½ cup Greek yoghurt 2 tbsps chives, chopped 2 tbsps sweet chilli sauce 1 carrot, peeled, cut into sticks 4 baby cucumber, cut into sticks 100g cheddar, cut into sticks
1. Preheat oven to 180°C. Line an oven tray with baking paper.
2. Cut mountain bread into triangles and place on tray. Bake 6-8 mins until crisp. Cool on tray. Pack into 4 separate containers or Ziploc bags
3. Meanwhile, in a bowl, combine corn, yoghurt and chives. Season to taste.
4. Spoon into four ½-cup airtight containers. Drizzle with sweet chilli sauce. Pack into lunchboxes accompanied with mountain bread, carrot, cucumber and cheese sticks.