Mmmm, I have thing for __avocados.__They are one of the few things that I could eat every day and never get sick of. I also have a thing for dips. I love dips on tortilla chips, bread, crackers, veggies, oh the possibilites … My love of avocados and and my love of dips often come together because it is very easy to turn a deliciously ripe avocado into a dip. There are your obvious guacamole options and then there are some not so obvious options like this avocado and bean dip recipe I'm going to share with you. I love the idea of mixing whole kidney beans and slivered almonds into the avocado dip. Yum!
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Avocado and Bean Dip
Ingredients
1 (14-ounce) can kidney beans, rinsed and drained, divided
1 (14-ounce) can chickpeas, rinsed and drained, divided
2 avocados, peeled, pitted and diced
1/2 cup finely chopped red onion
1/2 cup slivered Blue Diamond almonds, roasted
1/4 cup olive oil
3 tablespoons soy-based "sour cream"
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper Hot sauce to taste
Directions
Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
Combine the rest of the ingredients with the bean mixture above until well mixed.
Serve with crackers, chips, pita chips, or you name it!
Image and recipe via Blue Diamond
