Brighten up and put punch into your kids’ school sandwiches with these delectable spreads. You can make them the night before. Refrigerate until using. Spread on bread and top with lettuce, English cucumber slices or other veggies that they like. Leftover spreads can be used as dips.
Sandwich-Making Tips
Avoid soggy sandwiches: Layer wet ingredients, such as tomatoes and sandwich spreads, between the meat, fish and cheese to protect bread from getting soggy in packed lunches.
Hone your knife skills: Try cutting sandwiches in different ways to change things and add a bit of surprise to the lunch. Remove crusts and quarter sandwiches for little hands.
Make them fanciful: Shop for sandwich cutters in fun shapes that are guaranteed to put a smile on any child’s face.
Hummus-Style Spread
500 ml (2 cups) canned chickpeas, drained and rinsed
250 ml (1 cup) Balkan-style yogurt
125 ml (1/2 cup) low-fat mayonnaise-type dressing
30 ml (2 tbsp) tahini (optional)
2 cloves garlic
Lemon juice, to taste
15 ml (1 tbsp) olive oil
In a food processor or blender, place all ingredients and mix well.
One serving is 15 ml (1 tbsp) of the spread.
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Spinach-Style Dip
375 ml (1 1/2 cups) fresh spinach, steamed and drained
125 ml (1/2 cup) minced green pepper
30 ml (2 tbsp) chopped jalapeno pepper (optional)
250 ml (1 cup) low-fat mayonnaise-type dressing
75 ml (1/3 cup) grated Parmesan cheese
125 ml (1/2 cup) coarsely grated Monterey Jack cheese
1 clove garlic, minced
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Cracked pepper, to taste
30 ml (2 tbsp) low-sodium soy sauce
In a food processor or blender, place all ingredients and mix well.
One serving is 15 ml (1 tbsp) of the spread.
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Red Pepper Spread
250 ml (1 cup) low-fat mayonnaise-type dressing
125 ml (1/2 cup) fresh tomato, chopped
250 ml (1 cup) roasted red peppers
30 ml (2 tbsp) chopped fresh basil or celery leaves
125 ml (1/2 cup) sour cream
In a food processor or blender, place all ingredients and mix well.
One serving is 15 ml (1 tbsp) of the spread.
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Bean Spread
500 ml (2 cups) canned pinto beans, drained and rinsed
500 ml (2 cups) canned chickpeas, drained and rinsed
125 ml (1/2 cup) low-fat mayonnaise-type dressing
1 clove garlic, finely chopped
250 ml (1 cup) finely chopped parsley
15 ml (1 tbsp) chipotle pepper (optional)
2 ml (1/2 tsp) red chilies, crushed
In a food processor or blender, place all ingredients and mix well.
One serving is 15 ml (1 tbsp) of the spread.
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Onion Spread
15 ml (1 tbsp) olive oil
375 ml (1 1/2 cups) onions, diced
1 clove garlic, minced
375 ml (1 1/2 cups) sour cream
175 ml (3/4 cup) low-fat mayonnaise-type dressing
1.5 ml (1/3 tsp) sea salt
15 ml (1 tbsp) onion powder or onion soup mix
Pepper, to taste
In a skillet, heat oil; caramelize onions and garlic and set aside to let cool. In a food processor or blender, place all ingredients and mix well.
One serving is 15 ml (1 tbsp) of the spread.
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Dill and Veggie Spread
150 ml (2/3 cup) low-fat mayonnaise-type dressing
150 ml (2/3 cup) sour cream
15 ml (1 tbsp) dried onion
30 ml (2 tbsp) chopped cucumber
15 ml (1 tbsp) chopped parsley
15 ml (1 tbsp) chopped chives
15 ml (1 tbsp) chopped dill
2 drops hot sauce
In a food processor or blender, place all ingredients and mix well.
One serving is 15 ml (1 tbsp) of the spread.
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Cheddar Cheese Spread
500 ml (2 cups) low-fat refried beans
175 ml (3/4 cup) chopped avocado
125 ml (1/2 cup) sour cream
125 ml (1/2 cup) low-fat mayonnaise-type dressing
1/2 pkg taco seasoning
250 ml (1 cup) chopped fresh tomato
125 ml (1/2 cup) chopped kalamata olives
250 ml (1 cup) shredded mild cheddar
In a food processor, place all ingredients and mix until smooth.
One serving is 15 ml (1 tbsp) of the spread.
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Source: Hellmann’s.
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