Cut filone lengthwise in half. Pull bread out from the centre of each half, leaving a 1/2" wall of crust. Fill the bread with Creamy Spinach Dip (you’ll need 2 tubs). Fit the bread halves back together and cut the filone, widthwise, in half. Wrap bread in foil; bake at 350˚F for 25 minutes. Slice with a serrated knife and serve.

For each mini parfait, spoon a small amount of whipped cream into a 4oz. decorative glass. Top the cream with some frozen, thawed berries. Top fruit with some crumbled bits of brownie. Top parfait with whipped cream, garnish with mint and serve.

Cut a 1/2" slice of pound cake. Trim edges to create a rectangle shape. Now cut into three equal pieces. Spread one piece with lemon curd. Spread a second piece with jam. Stack those two pieces together and set on the last piece of cake. Hold cake bite together with a toothpick. Repeat these steps until you have the amount of cake bites you need. Dust with icing sugar and serve.

Make a slit in a Medjool date. Pull out the pit, squeeze date open and stuff in 1 tsp. Boursin cheese. Wrap date with a half piece of bacon, secure with a toothpick and set on a baking sheet. Repeat with other dates you want to bake. Bake at 425˚F for 15 minutes, until bacon is cooked.

Place 1 (250g) brick cream cheese, cubed, in a heatproof bowl with 1/2 cup mayonnaise. Set over simmering water and heat and stir until the mixture is well blended. Mix in 1 (300g) tub Thrifty Kitchens salsa and heat through a few minutes. Stir in 1/2 cup shredded cheddar or habanero-flavoured cheese. When melted, transfer queso to a serving bowl and serve with tortilla chips.

Set 16, 2" wide, 1/2" thick zucchini slices on a parchment paper-lined baking sheet. Spread each zucchini slice with 1 tsp. pesto. Now top each slice with 2 cherry tomatoes slices, 1 slice dried, cured chorizo and 1 tsp. freshly grated Parmesan cheese. Bake in a 400˚F for 5 minutes.