Posted by Chantel Martiromo
The Lunch Box recipes , Packed with fun, healthy meals that keep them smiling,
by Kate McMillan and Sarah Putman Clegg, published by Weldonowen.
Cool dips; make- ahead dips that are delicious, diverse and remarkably versatile
In a bowl, mix together 1 can (14 oz./ 440 g) diced tomatoes with their
juice (or 2 large, ripe tomatoes chopped); 1/4 cup (2 oz./60 g) chopped
onion; ` cloved garlic, minced; and a handful of chopped fresh cilantro,
if you like. season to taste with lime juice, salt and pepper. Add
minced jalapeno chile, if you like. make about 2 cups (16 oz./ 500 g).
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