Read Our COVID-19 Response

View

Bean & Avocado Dip

Gluten-Free

Cooking Time

20 minutes

Difficulty

Easy

Serves Up To

16

Nutrition Information

Total Fat9g
Cholesterol0mf
Sodium115mg
Potassium
Total Carbohydrate7g
Dietary Fiber3g
Sugars<1g
Protein3g

The combination of beans and avocado make a hearty dip that is loaded with healthy fiber.

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.

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

Included in this recipe