Taco and Vege sticks with Red Kidney Beans Dip
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!