Avocado and White Bean Dip
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 146
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 244
- Total: 10 min
- Active: 10 min
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.