Avocado and White Bean Dip

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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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


  1. 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.
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