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Bean Dip

Toasted Pita Chips

Vegetable Sticks

 

Bean Dip

Stock up on small, shallow, plastic containers so you can make a bunch of individual bean dip portions at once. They keep well in the refrigerator for three days. Instead of tortilla chips, pack with healthy pita chips you make yourself and vegetable sticks.

 

In a small, shallow, container, layer:

 

Ingredients:

Refried beans
Sour cream
Salsa
Shredded cheddar cheese

 

Toasted Pita Chips

1. Preheat oven to 400 degrees.
 
2. Use a pastry brush to coat both sides of the pita with olive oil (or use olive oil spray). Sprinkle with garlic salt if desired.
 
3. Cut the pita into 8 wedges.
 
4. Place wedges onto cookie sheet. Bake for 5 minutes.
 
5. Remove from oven, and flip wedges over. Bake another 3–5 minutes, or until pita is golden brown.

 

Ingredients:

Pita bread (regular or pocket style)
Olive oil or olive oil spray
1/4 teaspoon garlic salt (optional)

 

Vegetable Sticks

Serve with vegetables cut into sticks for dipping.

 

Ingredients:

 
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