Every day I’m blown away by how much food my kids eat when they get home from school. It’s like a well-rehearsed routine where one will go for the fridge and the other face first into the pantry.
If I can feed them something easy and tasty then I’m calling it a win, and those are becoming harder to come by as they get older. We’ve been using Flatout Flatbreads a lot lately for lunches and snacks. So far, chicken and apple have been a favorite filling, rolled up and sliced into rings.
Last weekend we took a trip to the pumpkin patch, it was 100 degrees, but that didn’t slow down the fun. Tanaka Farms is a really cool place with most of the entertainment being of the good old fashioned type. I’ve been to other places where the pumpkins play second fiddle to the rides and game booths, but here you can get lost in a corn maze, climb all over real tractors and even fire a pumpkin from a cannon! Check out my video to see the shenanigans.
We came away with some pumpkins for carving, a slight sunburn, and an appetite. This time for a snack I made a super-simple cream cheese dip with pumpkin, maple syrup, and some spice. Flatout Flatbreads don’t always have to be used for sandwiches or pizzas, I sprinkled some brown sugar over a few of the Multigrain Flax and baked them in the oven.
What I ended up with 10 minutes later were flatbread crackers. I broke them into pieces and we used them to scoop up the cream cheese dip.
Snacks don’t need to be complicated, this dip would also work with sliced apples or pears. We still have some left which I’ll spread on another flatbread with some fresh berries and roll it up for the kids lunches tomorrow.
Happy pumpkin carving friends.
This post was sponsored by Flatout Flatbreads. All thoughts and opinions are always my own.
Pumpkin Cream Cheese Dip
- 4 Multigrain Flax Flatout Flatbreads
- 1 tablespoon brown sugar
- 12 ounces whipped plain cream cheese
- 1/4 cup canned pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
Preheat the oven to 350 degrees.
Place the flatbreads on a large baking tray and sprinkle lightly with some of the brown sugar.
Bake in the oven for about 8-10 minutes or until they no longer feel soft.
Let cool while you make the dip.
Transfer the cream cheese to a mixing bowl.
Add the pumpkin, syrup and spice and mix with a wooden spoon or spatula.
Break the flatbreads into pieces and serve in a bowl with the dip.