Avocado Bean Dip is the perfect party appetizer dip! Made in the food processor in under 10 minutes, it's a delicious cross between Guacamole and Hummus. Super creamy with fresh basil flavor, this is our go-to "what to bring" dish for game day or a backyard barbecue!
The Ultimate Party Food
- The Flavor is Amazing! - Avocado Bean Dip has turned into the top request anytime our family gets together! It's seriously delicious, they always eat it til it's gone! It's a super short and simple ingredient list, with bright fresh flavors. I love the basil dip, but you can also make an equally delicious avocado CILANTRO dip! Just sub cilantro for the basil for 2 awesome dip variations!
- It's Healthy! - I love this avocado dip for kids and adults alike, because the dip alone is so healthy! It's a high protein dip made with white beans and plain yogurt, plus avocado for those superfood healthy fats. So even if the kids are dipping more pretzels and crackers than they are veggies, it's still good for you. Serve it with a rainbow of sliced raw veggies, it's a super healthy snack or a great side dish for grilling out.
- If you Love this Super Easy whipped Avocado Dip, also try this 5 minute Parmesan Herb Veggie Dip and Classic Guacamole!
Ingredients
- White Beans - Use any kind of white beans or chickpeas. This makes for a high protein, basil hummus style dip.
- Avocado - Make sure your avocado is ripe, black skin and soft when pressed. Leaving an avocado on the counter for a day or more will help it ripen faster than in the fridge.
- Garlic - This garlic avocado dip is best with fresh garlic. I use 1 large clove, you can use 2 if you are a big garlic lover!
- Plain Yogurt - I love plain yogurt in dips! It's a healthier and better tasting alternative to mayo or sour cream based dips. If you aren't used to plain yogurt, try it for breakfast with granola, berries and a drizzle of honey. We also use it in our protein pancake recipe and as a topping for chili or tacos in place of sour cream.
- Lemon - Fresh is best! The lemon adds a bright fresh flavor but it also helps preserve the avocado so it won't oxidize as quickly. A lime can be substituted for a different flavor!
- Salt and Pepper - For a dip with only a few ingredients, salt and pepper is really important to enhance the flavors!
- Fresh Basil - Last but not least, fresh basil is really the star here! The flavor is incredible when paired with the avocado. I love growing tons of basil in the summer, I plant a whole pack of seeds because buying 1 starter plant is never enough! The recipe calls for ⅓ cup, I use all the leaves from 2 big basil sprigs, discarding the tough stems. The best part, for an entirely different dip with equally amazing flavor, try cilantro instead of basil!
Instructions
Avocado Bean Dip is super quick and easy to make! In under 10 minutes, add all ingredients to the bowl of a food processor.
For the avocado, cut in half lengthwise around the pit and twist open. Hit the pit gently with your knife, be careful! When the knife is stuck in the pit, twist to remove it and discard. Make a grid of cuts in the avocado flesh with a knife and scoop out with a spoon.
Process until smooth, stopping to scrape down the sides with a rubber spatula. Try the same recipe using basil OR cilantro and trying lemon vs. lime juice to give you a handful of slightly different variations!
What to Serve With Avocado Dip
This whipped avocado dip is the perfect anchor for a large snack board. You can build your party platter by starting with your bowl of dip and surrounding it with any extras! It can be made for any size party, as big or as small as you like!
- Raw veggies like carrot, bell pepper, cucumber, celery, cherry tomatoes, pea pods or broccoli
- Salty snacks like pretzels, pita crackers, or tortilla chips
- Extra bowls of salted nuts, olives or snack mix
- Sliced cheese or cheese curds, salami or other dried meats
- Pair it with a Pot of Chili or a Crockpot full of Meatballs and you've got a complete game day menu!
- Serve it with grilled brats or burgers, Lemon Orzo Pasta Salad or Broccoli Salad for the perfect summer menu!
Make Ahead & Storage Instructions
- Make Ahead - This avocado herb dip can be made ahead the same day you plan to eat it. Because of the avocado, it should not be made a day in advance or it will begin to brown and not be as fresh.
- If making earlier in the day and bringing to a party, you can add an extra squeeze of lemon juice to the top. Then press a piece of plastic wrap onto the dip covering the bowl so there is no air touching the dip. This will help ensure that the dip doesn't brown. If it does brown a little, just give it a stir before serving, it's totally fine!
- Transporting - You can pre make a platter of sliced veggies with the dip in the middle, but wait to add any dry snacks like crackers or pretzels until serving. Wrap the platter with either plastic wrap or bees wrap and then tie it up in a dish towel for safe transporting!
- Leftover Storage - We never have leftover dip, it's that good! If you do, it really doesn't keep very well. You can try to store it overnight in the fridge but it will likely brown. This dip is best served for a party with at least 6 people so it all gets eaten!
Yes! This is a completely gluten-free veggie dip, no need to alter anything. Serve it with fresh sliced veggies and gluten-free pretzels, crackers or corn tortilla chips for a healthy snack dip or side dish!
I would say no. This avocado herb dip really is amazing because of the fresh herbs. Use a big amount of fresh basil or try fresh cilantro for a delicious variation! Dry herbs just won't be the same.
This dip is already vegetarian and gluten-free. To make it dairy-free and vegan you need to replace the yogurt. I would recommend adding an extra avocado. Then, process all ingredients and drizzle olive oil in through the feed tube until you reach a smooth consistency.
More Favorite Dips to Try!
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Avocado Bean Dip
Ingredients
- 1 15oz can white beans or chickpeas drained and rinsed
- 1 avocado ripe
- 1 clove garlic
- ½ cup plain yogurt
- ½ juice of a lemon (a lime can be substituted)
- ¾ teaspoon kosher salt
- 6 grinds fresh black pepper
- ⅓ cup fresh basil (Or try cilantro for a different flavor!)
Instructions
- For the avocado, cut in half lengthwise around the pit and twist open. Hit the pit gently with your knife, be careful! When the knife is stuck in the pit, twist to remove it and discard. Make a grid of cuts in the avocado flesh with a knife and scoop out with a spoon.
- Puree all ingredients in a food processor until smooth for about a minute. Stop to scrap down the sides with a rubber spatula.
- Serve with veggies, crackers or pretzels to dip!
Notes
- Dip can be made in advance the same day you plan to eat it, but because of the avocado, it does not keep well a second day.
- Drain and rinse the beans in a strainer, then use the strainer to also catch any lemon seeds from going in the dip.
- Dip serves 6 to 8 people. You can use 2 avocados to stretch the recipe. Leftovers do not keep well, so try not to make more than you need.