2 ripe, dark-skinned soft avocados 5 ounces of shredded cheddar cheese 10 sprigs fresh cilantro 4 tablespoons chunky salsa Salt and freshly-ground pepper to taste
Wash and chop cilantro. On a cutting board and using a sharp knife, slice avocados in half. Remove the pits and put aside. Remove the center of avocados with knife and place in a bowl. Mash leaving a few lumps for brain effect. Stir in salsa until well blended. Add cheese and mix well. Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown. Cover and refrigerate for at least 1 hour. Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well. Serve with your favorite chips or fresh vegetables.
1 package of large flour tortilla 1/4 cup olive oil Salt, optional Halloween shaped cookie cutters
Place tortilla on a flat surface. Using the cookie cutters, cut each tortilla into your favorite Halloween shapes. Brush olive oil onto both sides of your shape. Place on cookie sheet. Place in broiler. When the shape begins to brown, flip and finish browning the other side. Sprinkle with salt if desired and serve with your favorite dip.
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