CREAMED CORN DIP WITH DIP­PERS

Women's Weekly (Malaysia) - - LIVING -

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.

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