From soccer practice to summer camps, dads need simple and healthy snacks to help refuel the kids on and off the field.
Enter Canadian feta experts, Tre Stelle, who are helping families deke and dip their way with the latest summer sensation and first of its kind, ready to go Whipped Feta Dips!
This has become the hottest new sideline snack, which comes in two nut-free flavours: Pesto and Roasted Red Pepper. And the kids can’t get enough! Spread them on a bagel, pita or cracker, or dip with your favourite veggies. They’re made from 100% Canadian Dairy and no artificial flavours, so it’s game day food that Dads can feel good about!
Available in convenient on-the-go packages, they can go wherever game day takes you. From the car to the cooler, simply buy, open and dip!
And if you’re a crostini or pinwheel sandwich lover, be sure to try one of the recipes below, created by lifestyle fitness expert Karen Michelle Moreira.
Tomato Crostini with Pesto Whipped Feta Link to image here
Ingredients:
- 1 package Tre Stelle Pesto Whipped Feta
- 1 baguette, sliced ½ inch, toasted
- 1-2 shallots minced
- 1 cloves garlic minced
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tablespoons balsamic glaze (or balsamic vinegar)
- 1 pound ripe cherry tomatoes, cut in quarters
- 2 tablespoons julienned fresh basil leaves, plus extra for serving
- 1-2 tablespoons toasted pine nuts, optional
Slice your baguette diagonally and set aside. Option to toast baguette lightly in a pan or in the oven for 3-5 minutes. Combine shallots, garlic, and balsamic vinegar in a medium bowl. Next whisk in olive oil, salt and black pepper. Add in tomatoes, stir and set aside for 10 minutes. Stir in the basil and taste for seasoning. To assemble the crostini, spread each slice of bread with a generous amount of Pesto Whipped Feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and top with the pine nuts. Sprinkle with extra basil and serve.
Smoked Salmon & Roasted Red Pepper Whipped Feta Pinwheels here
Ingredients:
- 2 burrito style spinach wraps (or can use any burrito size wrap)
- 4-6 ounces Tre Stelle Roasted Red Pepper Whipped Feta
- 2-3 cups spinach
- 4-6 ounces smoked salmon
Lay out both wraps and evenly spread the whipped feta onto each one, leaving about a half inch of room around the edges. Top your tortillas with spinach followed by the smoked salmon. Tightly roll up each wrap, tucking in the ends as you go. With a small serrated knife cut the edges off each wrap, and then cut each one into ½ inch rounds. Assemble as-is or stick a toothpick into each pinwheel to serve.