1/2 cup leftover bean dip (or mashed, canned beans)
1/2 cup plain soy yogurt
1/4 cup salsa or tomato sauce
1/4 cup grated carrot OR shredded spinach
10 rice crackers (or handful tortilla chips)
Line bottom on sealable container (e.g. Tupperware) with the carrot or spinach. Add the salsa and tomato sauce in layer On top. Add yogurt in layer on top. Add bean dip as final layer. Place a layer of tin foil or plastic wrap on top, pack rice crackers or chips on top. To eat: remove crackers and discard foil or wrap. Stir the dip, and spoon onto crackers or chips.
I do not tolerate bread very well so I am always looking for new lunch options. Rice crackers have been a lifesaver and this is a great way to enjoy them.