Refrigerator...Pantry Dip

Your child will love dipping veggies and homemade tortilla triangles in this quick and easy dip.  Look in your refrigerator and get leftover beans, meat and whatever veggies you have.  Or, look in your pantry and open cans of beans and vegetables,  add any leftover meat you have in the refrigerator to make this dip.  If this is going in your child's lunch...Remember to put Ice Packs, drinks, yogurt and/or fruit to keep their lunch cold.   You can leave the meat out also. 

My Boys went in the pantry and pulled out different cans for their dip.  They then went to the refrigerator and brought back more ingredients.  Here is the result...YUMMY!

Refrigerator...Pantry Dip

From the pantry:

Can of pinto beans

Can of tomatoes

Can whole kernel corn

From the refrigerator:

Green bell pepper

Sweet onion

Leftover chicken

shredded cheese, they usually grab string cheese to pull apart

salt and pepper to taste 

Puree pinto beans.  Add tomatoes and corn without liquid...puree.  Add 1/4 cup bell pepper and onion and a chicken breast....puree.  Stir in shredded cheese.  Salt and pepper to taste. 

Just get your leftovers out of the refrigerator, puree and serve as a dip or inside a burrito. I had leftover field peas, creamed corn, sliced tomatoes, celery, onion, carrots and red pepper.  I pureed all to make another great combination.

For Tortilla Triangles:  Cut flour tortillas into triangles.  Spray cookie sheet and lightly spray triangles.  Sprinkle with salt.  Bake at 350 degrees for 6 minutes turn if browned and cook for 3-5 more minutes or until crispy. 

Instead of salt you can sprinkle with parmesand cheese or cinnamon sugar for a treat.