Put a punch into kids’ school lunches with easy-to-make sandwich spreads

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This article was published 31/08/2011 (5182 days ago), so information in it may no longer be current.

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

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.