Taco and Vege sticks with Red Kidney Beans Dip

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2 boxes of Taco (250gms each)
Sliced olives
sliced cucumber sticks
slice carrot sticks
50 g lettuce

Dipping:
100 g red kidney beans, boiled
2 T mayonnaise
3 T Celery or parsley
1-2 T Chili hot sauce
A pinch of cumin, salt and pepper

Place everything in a blender and pulse until smooth. Then serve as dipping for tacos and vegetables.

NOTE: The Tomato-based tomato sauce for Spaghetti may also be served as another dip side by side with the above concoction. Enjoy!

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