Cooking With Kids: Chips and Dip

Yesterday Max and Kiki made chips and dip in our cooking class.  We started off with making baked corn tortilla chips...so simple and the kids loved all the steps in this one.  Then we made a seven layer dip to go with the chips

Baked Spicy Corn Tortilla Chips

corn tortillas

chili powder

cumin

salt

PAM

1.  Cut the tortillas into any size you like.  We cut ours into 8ths and the kids used pizza cutters to do it.

2. Spray a baking sheet with PAM, lay out the tortilla pieces on the pan- touching but not overlapping.  Spray the top of the chips with PAM again.

3.  Mix together equal parts chili powder, cumin and salt.  Put it in a shaker bottle if you have one.

4.  Shake (or hand sprinkle) the seasoning over the chips.

5.  Bake the chips in a 375 degree oven for 10 minutes, or until crispy.  Let cool and enjoy!

Seven Layer Dip

1 (16 ounce) can refried beans

1 (2.5 ounce) packet taco seasoning

1 1/2 cups prepared guacamole

1 cup sour cream

2 Tablespoons lime juice

1 cup salsa

1/2 cup each: Monterey Jack and Cheddar cheese

1 can (4 ounce) sliced black olives- drained

1 cup sliced green onions- tops only

1. Chop green onions and cilantro, set aside.

1.5. Taste the black olives.  Yum!

2. Combine the refried beans and taco seasoning.

3. Mix together sour cream, lime juice and cilantro.

4. Start layering- in a pie plate spread refried beans, guacamole, sour cream mixture, salsa, cheese, olives and green onions.

5.  Cover and store in the refrigerator or eat right away.