Pan Bagna

Pan Bagna
15 Mins
Prep time
10 Mins
Cooking time
Serves 4

What you need

  • 1 red capsicum, cut into 2.5cm strips
  • 1 yellow capsicum, cut into 2.5cm strips
  • 1 zucchini, sliced 1cm thick diagonally
  • 1 eggplant, sliced 1cm thick lengthways
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 250g PHILADELPHIA Block Light Cream Cheese
  • 1/3 cup spinach dip
  • 1 sourdough breadstick (approx. 40cm long)

How to make it

  1. TOSS the vegetables with oil and vinegar in a bowl. Chargrill the vegetables in a hot pan until tender and browned.
  2. COMBINE the PHILLY and dip. Slice off the top 1/3 of the breadstick. Carefully scoop out the breadcrumbs leaving a 2cm crust. Spread the lid and the inside of the breadstick liberally with the PHILLY mixture.
  3. LAYER the vegetables in the breadstick. Replace the bread lid and wrap tightly with plastic wrap. Place a weight on the breadstick and chill overnight. Unwrap and slice for serving.