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A white ramekin filled with guacamole, topped with diced red onion and beans, with several multi-grain crackers around it and one cracker dipped in the guacamole.

Bean & Avocado Dip

Cook Time:
20 Minutes
Difficulty:
Easy
Serves Up To:
16 Servings

Nutrition Information

Total Fat
9g
Total Carbohydrates
7g
Cholesterol
0mg
Sodium
115mg
Dietary Fiber
3g
Sugars
<1g
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.

  6. Refrigerate leftovers.

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