Avocados and beans go together, right? I mean, I don’t know about you but a lot of restaurants with guacamole on the menu tend to serve up bean entrees. Surely I’m not the only one who’s noticed. So all I’m saying is, although this may seem like a very odd couple pairing, really makes a lot of sense. It’s like those friends you have who have always known each other but were just friends for, like, ever and then they ended up falling in love and even though no one really saw that coming it still made sense once it happened.
Huh? You don’t have any couple friends like that?
Yeah. Me neither, I guess. Maybe I saw it in a movie. It sounds totally cute though, huh? And pretty plausible.
This dip is like that. Meant to be, even though you didn’t see it coming.
It’s almost like an avocado humus… sort of. This is probably my new favorite way to eat avocados, and that’s saying something because I am a HUGE guacamole fan.
Huge. Did you see those capital letters. Emphasis.
You should try this dip out, feed it to your friends to. See what ya’ll think.
Avocado and White Bean Dip, makes 4-5 cups. Recipe loosely adapted from Everyday Food.
Needed: 2 cans cannellini beans, 4 avocados, 3 tablespoons minced garlic, 3 tablespoons olive oil, 1 teaspoon salt, 1/4 cup cilantro leaves (plus more for garnishing purposes) and 1 lime.
Drain and rinse the beans. In a food processor combine: beans, avocados (this is probably obvious but, leave out the skins and seed), garlic, oil, 1/4 cup cilantro leaves and juice from 1/2 lime. Puree until smooth and dip-like. Garnish with a few more cilantro leaves and squeeze on the rest of the lime juice. If you find it’s too dry add a little more olive oil.