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White Bean and Avocado Dip
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5 from 1 vote

White Bean and Avocado Dip

A quick and easy snack packed with protein, complex carbs, and healthy fats
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegan
Servings: 8 about 2 cups
Calories: 164kcal
Author: Anne Danahy, RD

Ingredients

  • 1 head garlic
  • 15 ounces white cannellini beans drained and rinsed
  • 1 medium Hass avocado
  • ½ cup nonfat Greek Yogurt
  • 3 tablespoons olive oil
  • ¼ cup fresh herbs any favorite mix
  • Kosher salt and fresh ground pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Cut about ½ inch off the top of the head of garlic, to expose the cloves. Do not peel. Wrap lightly in foil, leaving the top open and drizzle with about 1 teaspoon olive oil. Roast garlic in the oven for about 1 hour or until cloves are tender. This can be done ahead of time and refrigerated.
  • Squeeze the garlic cloves from their skins and transfer to the bowl of a food processor.
  • Add beans, avocado and yogurt and process. While machine is running, drizzle olive oil through the spout until mixture is smooth and creamy.
  • Add any desired herbs or seasonings.
  • Add salt and pepper to taste.

Notes

This dip is a nice change from hummus, and also makes a delicious sandwich spread.
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Nutrition

Calories: 164kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.5mg | Sodium: 10mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg