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White Bean and Avocado Dip

White Bean and Avocado Dip

Author Craving Something Healthy


  • 1 head of garlic
  • 1 can white cannellini beans drained and rinsed
  • 1 Hass avocado
  • 1/2 cup nonfat Greek Yogurt
  • 3 tablespoons olive oil
  • 1 small bunch about 1/4 cup fresh herbs - cilantro, parsley, chives, etc or seasonings- chipotle peppers in adobo, sriracha etc (optional)
  • Kosher salt and fresh ground pepper to taste


  • Preheat oven to 350 degrees.
  • Cut about 1/2 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.


This dip is a nice change from hummus, and also makes a delicious sandwich spread.
[nutrition-label id=4484]