Avocado-Cilantro White Bean Dip

• Vegan
• Gluten free

• Produce

  • 3/4 1 bunch cilantro
  • 1 Avocado, medium large ripe
  • 1 can Cannellini beans
  • 1/4 cup Jalapenos

• Condiments

  • 2 tsp Balsamic vinegar
  • 2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on chelseasmessyapron.com

Description

Directions

• Rinse and thoroughly dry the cannellini beans.
• Cut the avocado in half, remove the pit, and coarsely chop. Mix the avocado pieces with the lemon juice.
• In a large blender or food processor, combine the beans, avocado + lemon juice, cilantro, balsamic vinegar, olive oil, salt and pepper, and jalapeños if desired. (It adds some good heat - if you are worried, leave it out or add it in slowly - you can increase or decrease the amount depending on personal preference).
• Pulse until the mixture is completely smooth scraping down the sides and stirring as needed. You want the dip to be as smooth as possible.
• Taste test and increase cilantro, salt, or pepper as desired.
• Transfer mixture into an airtight container and place in the fridge for at least 30 minutes. This allows the flavors to fully meld and to get the dip chilled.
• Serve with chopped veggies and Food Should Taste Good Tortilla Chips.
• Return any leftovers to the fridge.