Black Bean Dip with Veggies and Tortilla Chips
A delightful dip for your favorite veggies or tortilla chips, this spicy
black bean dip gets its kick from shredded Monterey Jack and spicy salsa
but can be tamed for children's birthday parties or school lunches.
Ingredients
1 can (19 oz./540 mL) black beans, drained and rinsed
3/4 cup (175 mL) salsa (hot, medium or mild)
1 clove garlic, chopped (optional)
2 tbsp. (30 mL) mayonnaise
2 tbsp. (30 mL) chopped cilantro (optional)
1/2 tsp. (2 mL) salt
shredded Monterey jack or cheddar cheese (on the side)
assorted raw veggie dippers, such as celery, carrots, broccoli, peppers,
cauliflower or whatever your child likes
tortilla chips for dipping
Cooking Instructions
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.
Transfer dip to a serving bowl, sprinkle with shredded cheese and serve
with veggies and tortilla chips.
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 lunchtime.
Servings: 40 (1 tablespoon) servings
How kids can help
Combine bean mixture in blender or food processor and blend (with adult
supervision, of course).
Shred cheese and prepare veggies.
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