Description
A creamy and nutritious Avocado and White Bean Dip that combines smooth white kidney beans with ripe avocado, garlic, and lime juice, finished with a drizzle of olive oil. This easy, no-cook recipe offers a delicious, healthy snack or appetizer perfect for dipping or spreading.
Ingredients
Scale
Ingredients
- 1 (19 fluid ounces) can white kidney (cannellini) beans, drained
- 1 avocado, peeled and chopped into several pieces
- 2 cloves garlic
- Juice of 1/2 lime
- 1/3 cup olive oil
- Pinch salt
- Pepper, to taste
Instructions
- Prepare Ingredients: Drain the canned white kidney beans and peel and chop the avocado into several pieces for easier blending.
- Initial Blending: Place the drained beans, chopped avocado, garlic cloves, lime juice, salt, and pepper into a food processor. Blend on high speed for about 30 seconds. Stop and scrape down the sides of the processor bowl to ensure even blending.
- Final Blending with Olive Oil: Resume blending on high and slowly drizzle in the olive oil, continuing to blend for about a minute until the mixture is smooth and creamy.
- Serving: Transfer the dip to a serving bowl. It can be enjoyed immediately or chilled in the refrigerator for about an hour for a cooler dip.
Notes
- For a spicier version, add a pinch of cayenne pepper or ground cumin.
- This dip pairs well with fresh vegetable sticks, pita chips, or toasted bread.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- If the dip thickens after chilling, stir in a teaspoon of water or olive oil before serving.
