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Start with a can of beans and some sour cream, and then kick up the flavor with fresh lime juice and spices. A careful little helper will have fun cutting the tortillas and shaking them up with the flavorings.

Makes about 1 cup dip and 36 chips

Ingredients
Dip:
3/4 cup canned refried beans
3 tablespoons sour cream
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon ground cumin

Chips:
6 small corn tortillas
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon dried oregano, crumbled

Directions
1. Preheat oven to 350 F.

2. Stack tortillas together; with scissors, cut stack in half, and then cut each half into three wedges.

3. Put oil, salt and oregano in a zip-close plastic bag; add tortilla wedges and close the bag. Shake the bag vigorously until oil, salt and oregano are evenly distributed on tortillas.

4. Arrange tortillas in a single layer on two baking sheets. Bake for 9 to 12 minutes, or until golden and crisp.

5. In a midsize bowl, mix all dip ingredients together well to make dip. Set aside until tortillas are done, then serve together.

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