Easy Recipe For Avocado and White Bean Dip

1 15-oz can cannellini beans, drained and rinsed
2 avocados, diced
2 Tbsp lemon juice (from 1 large lemon)
1 tsp kosher salt
⅓ cup fresh basil, chopped
1 serving vegetables, suggestions: cut
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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