Sometimes in a pinch when folks show up announced (which is waaay too often for me, and I'm on a strict budget here, lol) I just brush regular bread (or make flat bread), whatever is on hand, with butter & garlic & some seasoning if it fits the use, then broil it quickly, then quarter the slices for loading. In a real pinch, smooshing down even plain bread (crust on or off) before buttering & sprinkling with seasoning and toasting makes for very nice toasted "crackers" in a pinch. Around here, anything bread that's buttered and broiled is fair game for dipping.
Sometimes I load up celery stalks with the mix. It's all good, no matter how you do it.
Grilled sandwiches with the same stuffing with toms if on hand are divine.

