White Bean and Avocado Dip
A quick and easy snack packed with protein, complex carbs, and healthy fats
Ingredients
- 1 head garlic
- 15 ounces white cannellini beans drained and rinsed
- 1 medium Hass avocado
- 1/2 cup nonfat Greek Yogurt
- 3 tablespoons olive oil
- 1/4 cup fresh herbs any favorite mix
- Kosher salt and fresh ground pepper to taste
Instructions
- 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.
Notes
This dip is a nice change from hummus, and also makes a delicious sandwich spread.
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Nutrition
Calories: 164kcalCarbohydrates: 16gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 0.5mgSodium: 10mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 195IUVitamin C: 6mgCalcium: 51mgIron: 2mg
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