New This Month

Avocado and White Bean Dip


This dip is more substantial than guacamole and gives you a protein boost. Cilantro is replaced with parsley.

  • Servings: 8

Source: Everyday Food, January/February 2012


  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 4 avocados
  • 4 garlic cloves
  • 1 cup packed fresh parsley leaves
  • 1/4 cup white-wine vinegar
  • 1/2 teaspoon red-pepper flakes
  • Coarse salt


  1. 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.

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