White Bean and Avocado Dip

Name: White Bean and Avocado Dip Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: White Bean and Avocado Dip; �2 can(s) (15 to 19 ounces) white kidney beans (cannellini) drained and rinsed; �1 tablespoon(s) (or to taste) lime juice (I like a little more like 2 tablespoons); �1 ripe avocado halved and pitted; �2/3 cup fat free sour cream; �One clove of garlic minced; �1 jalape�o seeded (if you are making this for the kids leave out the pepper); �1/2 cup(s) loosely packed fresh cilantro leaves; �Salt (to taste or 1/4th tsp) (remember the bean liquid is salty so go easy on the salt)

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

White Bean and Avocado Dip�2 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed�1 tablespoon(s) (or to taste) lime juice (I like a little more like 2 tablespoons)�1 ripe avocado, halved and pitted�2/3 cup fat free sour cream �One clove of garlic minced�1 jalape�o, seeded (if you are making this for the kids, leave out the pepper)�1/2 cup(s) loosely packed fresh cilantro leaves�Salt (to taste, or 1/4th tsp) (remember the bean liquid is salty, so go easy on the salt)

Directions

Drain the beans and reserve the liquid. Place all (but the liquid from the beans) in the food processor and blend a way. If it is too thick add a little of the bean liquid.

Serving Size: Makes about 12 1/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user RISRMC.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving