- 6 sticks celery, each cut into 3 even pieces
- 75 g lighter garlic and herb soft cheese
- 1 tbsp seedless raisins
- 50 g reduced fat smooth peanut butter
- 50 g red pepper houmous
Spread the soft cheese along the curved cavities of 6 pieces of the celery, smoothing it over with a spatula so that it’s level. Sprinkle over the raisins and sandwich the stalks together in pairs to enclose the filling. Wrap in clingfilm and set aside.
Repeat with the remaining celery pieces and houmous and peanut butter so that you have 18 dippers in total.
Chill in the fridge for 1-2 hours before packing in a small cool bag or insulated lunchbox.