Dip or treat! You’re never too old to indulge in Halloween, but if you want to avoid the temptation of your candy bowl while waiting for trick-or-treaters you can curb the craving with a healthier spooky snack.
The trick is keeping it clean yet convenient with Canada’s first-ever ready-to-go Whipped Feta Dips by Tre Stelle!
Frightfully flavourful, these dips are made with 100% Canadian dairy and no artificial flavours, making them the perfect guilt-free pairing for your favourite veggies, crackers or as a healthier chip dip.
Whether you’re cozying up with a scary movie or putting on a famous annual spread, you can dip straight in from the container or spruce it up by simply serving in your favourite Halloween dishes – the homemade taste is haunting!
The Roasted Red Pepper flavour delivers the perfect pop of orange while the nut-free Pesto is a family favourite that everyone can safely enjoy – including the kids after their big night!
And if you’re a pinwheel or crostini lover, try the easy and delicious recipes created by lifestyle fitness expert Karen Michelle Moreira below.
Dip if you dare!
Ghoul-Green Smoked Salmon Pinwheels
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.
Witches Brew-Schetta
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.
