Bean & Avocado Dip
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
16
Servings
Nutrition Information
| Total Fat | 9g |
|---|---|
| Cholesterol | 0mf |
| Sodium | 115mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 3g |
| Protein | 3g |
|---|
Ingredients
½ cup slivered almonds
¾ cup cooked kidney beans (drain and rinsed if canned)
¾ cup chickpeas (drain and rinsed if canned)
2 avocados, peeled, pitted and diced
½ cup finely chopped red onion
¼ cup olive oil
3 Tbsp. sour cream or non-dairy alternative
1 Tbsp. white wine vinegar
¼ tsp. salt
¼ tsp. pepper
Hot sauce to taste
Directions
- 1
Heat oven to 350°F.
- 2
Place almonds on a baking sheet and toasted 5-8 minutes until lightly golden brown. Cool.
- 3
In a large bowl combine kidney beans and chickpeas. Use a fork or potato masher break apart until mashed but still chunky.
- 4
Combine the rest of the ingredients with the bean mixture above until well mixed.
- 5
Serve with Blue Diamond Nut Thins.
- 6
Refrigerate leftovers.
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