thanks for this and all that you send to the group
  ----- Original Message ----- 
  From: Angelique in Texas 
  To: [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL 
PROTECTED] ; [email protected] 
  Sent: Sunday, August 24, 2008 10:19 PM
  Subject: [RecipesAndMore] Black Bean Dip with Veggies and Tortilla Chips


  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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12:15 PM




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  I'm in my own little world, but thats ok everybody knows me here Angelique 
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