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A healthy, smooth, and delicious avocado and white bean dip, ready in five minutes! Makes a great appetizer.
This was the first thing I made with my new food processor. I’ve wanted a Kitchen Aid food processor for so many years that it’s silly. I never bought one because I didn’t have enough counter space in my old place. I had a tiny little food processor a few years ago that leaked engine fluid the last time I attempted to make hummus with it. Not good. So glad that THE WAIT IS NOW OVER. I love my new food processor. It’s powerful and handsome and I sometimes talk to it. You can get it here if you’re interested.
I LOVE pita bread so it’s my first choice for dipping into any dips that I make. You can of course dip anything… veggies, crackers, fingers, etc. I have this habit of making pita, kalamata olives, and dips into meals. My husband thinks I’m weird but I don’t care. I keep several jars of olives in the fridge at any given time because I’m paranoid I’ll somehow run out.
This dip was tested for Sunday night football at our house and passed with flying colors. Even my husband liked it and he isn’t a big dip fan. This avocado and white bean dip is creamy without any kind of cream or mayo which is great for those who don’t like that kind of thing.
Will you give this easy white bean dip a try?
Let me know in the comments!
Avocado and White Bean Dip
- 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
- Add all ingredients except olive oil to a food processor. Blend on high for about 30 seconds. Scrape sides as needed to ensure everything will be smoothly blended.
- Blend on high again for about a minute, slowly drizzling in olive oil. Once mixture is smooth, transfer to serving bowl. Can be served immediately or chilled for an hour if you prefer.
- This dip is best served the day of as the avocado will brown.
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