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Black bean dip with veggies and tortilla chips
| The fastest bean dip north of the Rio Grande. Spice it up or down to suit your child’s taste--a yummy, nutritious lunch when served with fresh vegetable dippers and a sprinkle of cheese. |
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Ingredients
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1 can (19 oz./540 mL) black beans, drained and rinsed |
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3/4 cup (175 mL) salsa (hot, medium or mild) |
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1 clove garlic, chopped (optional) |
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2 tbsp. (30 mL) mayonnaise |
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2 tbsp. (30 mL) chopped cilantro (optional) |
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1/2 tsp. (2 mL) salt |
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shredded Monterey jack or cheddar cheese (on the side) |
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assorted raw veggie dippers--celery, carrots, broccoli, peppers, cauliflower--whatever your child likes |
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tortilla chips for dipping |
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1. In the container of a blender or food processor, combine the beans, salsa, garlic, mayonnaise, cilantro and salt. Blend, scraping down the side of the container once or twice, until not quite completely smooth. A little texture is nice. |
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2. Transfer dip to a serving bowl, sprinkle with shredded cheese and serve with veggie dippers and tortilla chips. |
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3. If you are packing this in a lunch bag, pack the dip, cheese, veggies and chips in separate plastic containers or zip-top bags. Let your child add the cheese at lunch time. |
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Makes about 2-1/2 cups (625 mL) black bean dip. |
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How kids can help
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Combine bean mixture in blender or processor and blend (with adult supervision, of course) |
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Shred cheese and prepare veggie dippers. |
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