Avocado and White Bean Dip
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 to 8 servings
Ingredients
One 15-ounce can cannellini beans, drained and rinsed
2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread
Directions
- To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.
My Private Notes
Show:
Giada in Italy
Episode:
Passion for Fashion
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