Appetizers / Soups / Salads

White Bean and Avocado Dip takes 10 minutes to prepare.

White Bean and Avocado Dip takes several minutes to cook.

White Bean and Avocado Dip makes 12 servings.

The ingredients for White Bean and Avocado Dip are:

White Bean and Avocado Dip

?2 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
?1 tablespoon(s) (or to taste) lime juice (I like a little more like 2 tablespoons)
?1 ripe avocado, halved and pitted
?2/3 cup fat free sour cream
?One clove of garlic minced
?1 jalape?o, seeded (if you are making this for the kids, leave out the pepper)
?1/2 cup(s) loosely packed fresh cilantro leaves
?Salt (to taste, or 1/4th tsp) (remember the bean liquid is salty, so go easy on the salt)

Here is how you make White Bean and Avocado Dip:

Drain the beans and reserve the liquid. Place all (but the liquid from the beans) in the food processor and blend a way. If it is too thick add a little of the bean liquid.Serving Size: Makes about 12 1/4 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user RISRMC.

The nutritional information for White Bean and Avocado Dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 55.6

• Total Fat: 2.5 g
• Cholesterol: 1.4 mg
• Sodium: 109.5 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 2.1 g
• Protein: 2.3 g

The dietary needs meet for White Bean and Avocado Dip is Vegetarian