Avocado Cannellini Bean Dip Recipes
AVOCADO BEAN DIP
I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips.
Nutrition Facts : Calories 80 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
AVOCADO & CANNELLINI BEAN DIP
Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic
Provided by Sarah Lienard
Categories Snack
Time 10m
Number Of Ingredients 8
Steps:
- Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
- Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.
Nutrition Facts : Calories 194 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
AVOCADO AND WHITE BEAN DIP
This dip is more substantial than guacamole and gives you a protein boost. Cilantro is replaced with parsley.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a food processor, combine beans, avocados, garlic, parsley, vinegar, red-pepper flakes, and 6 tablespoons water. Season with salt. Process until smooth. Serve sprinkled with red-pepper flakes, if desired.
Nutrition Facts : Calories 234 g, Fat 14 g, Fiber 10 g, Protein 6 g, SaturatedFat 2 g
LAYERED AVOCADO BEAN DIP
I grew up in Northern California, and I miss the flavors from home all the time. I made up this dip to combine some of my favorite things like avocados, artichokes, and almonds and it's a big favorite at parties! Sourdough bread is another California favorite for serving, but it works really well with pita chips or even just normal tortilla chips, too. —Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate., In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.
AVOCADO AND WHITE BEAN DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- 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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5/5 (9)Total Time 10 minsCategory Appetizer, SnackCalories 144 per serving
- Avocado Cilantro White Bean Dip can be served immediately or covered and refrigerated until ready to use.
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- 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.
BEAN & AVOCADO DIP | AVOCADOS FROM MEXICO
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Servings 8
- In a large microwave-safe bowl, combine beans and salsa; cover and microwave on high for 2 minutes. Stir mixture and cook for 1 minute.
- Transfer bean mixture to a serving bowl. Top with diced avocado, cilantro and squirt with the juice of 1 lime wedge. Serve with tortilla chips and extra lime wedges.
SPICY WHITE BEAN AND AVOCADO DIP - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory AppetizerServings 8Calories 88 per serving
- Place the avocados, beans, garlic and jalapeño in a mixing bowl, and mash with a fork until chunky. Fold in the cilantro, mint, lime juice, olive oil, salt and pepper.
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5/5 (6)Total Time 10 minsCategory Appetizer, DipCalories 118 per serving
- Add cannellini beans, avocado, garlic, parsley, lemon juice, salt and hot sauce to the bowl of a food processor.
- Begin processing on low speed and slowly add 1 tablespoon of the extra virgin olive oil through the feed tube.
- Change the speed to high and process until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides. Add more olive oil if needed. Keep processing until hummus has a smooth consistency.
- Enjoy immediately or refrigerate to firm up a little more. Garnish with crushed red pepper flakes before serving.
AVOCADO AND WHITE BEAN DIP • SALT & LAVENDER
From saltandlavender.com
Reviews 8Servings 4Cuisine AmericanCategory Appetizer
- Add all ingredients except olive oil to a food processor. Blend on high for about 30 seconds. Scrape sides as needed to ensure everything will be smoothly blended.
- Blend on high again for about a minute, slowly drizzling in olive oil. Once mixture is smooth, transfer to serving bowl. Can be served immediately or chilled for an hour if you prefer.
CANNELLINI BEAN DIP - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 39Category Appetizer, Nibbles, StarterCuisine ItalianTotal Time 10 mins
- Place beans, garlic, and olive oil into a small food processor. Whiz to process.Add salt flakes and freshly ground black pepper to taste.Check that the paste is the consistency you require; add more oil if necessary.
- Serve in a nice bowl with crudites (celery, carrot and radish are my favourites) or with toasted bread and parmesan shavings.
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