Bean & Avocado Dip

Prep Time

20

Minutes

Cook Time

20

Minutes

Difficulty

Easy

Serves Up To

16

Servings


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

  • Blue Diamond Artisan Nut Thins Sesame

Directions

  1. 1

    Heat oven to 350°F.

  2. 2

    Place almonds on a baking sheet and toasted 5-8 minutes until lightly golden brown. Cool.

  3. 3

    In a large bowl combine kidney beans and chickpeas. Use a fork or potato masher break apart until mashed but still chunky.

  4. 4

    Combine the rest of the ingredients with the bean mixture above until well mixed.

  5. 5

    Serve with Blue Diamond Nut Thins.

  6. 6

    Refrigerate leftovers.

Made with these products:

Sesame Seed Artisan Nut-Thins® Photo

Sesame Seed Artisan Nut-Thins®

View Product

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