Avocado and White Bean Dip

Avocado and White Bean Dip

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 8

Easy to prepare and a wonderful source of vitamin E, folate and fiber, this creamy summer dip is perfect for summer picnics or rainy afternoons on the couch.


  • 2 ripe avocados
  • 1 can white kidney beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 teaspoon white pepper
  • 1 tablespoon cumin
  • 1 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup red onion, chopped


  1. Halve, pit and peel avocados. Scoop flesh into food processor or blender. Add beans, garlic, pepper, cumin, red pepper and lemon juice. Blend until creamy. Fold in chopped onion.


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