Avocado White Bean Dip
Avocado White 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!
Servings: 6
Calories: 72kcal
Equipment
- food processor or blender
Ingredients
- 1 15oz can white beans drained and rinsed
- 1 avocado ripe
- 1 clove garlic
- ½ cup plain yogurt
- ½ juice of a lemon
- ¾ teaspoon kosher salt
- 6 grinds fresh black pepper
- ⅓ cup fresh basil
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
- Use great northern beans, cannellini beans or chickpeas.
- 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.
- Substitute cilantro and/or lime juice for variations.
Nutrition
Calories: 72kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 303mg | Potassium: 227mg | Fiber: 3g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 0.4mg