I have been making this dip since last summer. I eat it on top of salads, salmon, black bean burgers (see recipe last week), or with chips. It contains many of the same ingredients as the Spicy Black Bean Burger and I usually use black beans in the dip. I didn’t want to overdo it with the black beans, so I omitted them this time.
Shown above are the ingredients for the Avocado Bean Dip. Here is a list of ingredients:
- 2 avocadoes
- 1 jalapeno
- 1/4 red onion
- 2-4 cloves garlic
- 1 tomato
- 1/4 cup cilantro
- 1/3-1/2 cup bell pepper (red, orange, or yellow)
- Juice of 2 limes
- 1 can Garbanzo beans (chickpeas)
- Seasonings to taste: garlic powder, onion powder, salt, pepper
Chop and mix all the ingredients. I try to keep the avocado chunky and not mashed like guacamole (which I have an amazing recipe for, maybe I will share it in a few weeks).
I have this amazing avocado slicer that makes the slippery job a lot easier. Once I have the slices I just dice it up and add it to the bowl last.
Hope you give this recipe a try. Don’t be afraid to really add the lime juice and seasonings, it definitely makes the dip. Not to mention the super fresh veggies in the summer time.
I absolutely love these two recipes paired together. It makes for a really fresh and delicious, mostly healthy meal. For an even healthier recipe, skip the cheese and bun (I like the splurge since I am omitting higher fat meat).
Thanks for reading!! Hope you enjoy this recipe.
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