I love dip! It’s the best thing when you don’t have time to actually cook something, but you need to put food in your mouth or you’ll end up snapping at your child when you pick her up from daycare, or passing out after your first glass of wine at that book reading. I started out on the evolution of this recipe using cottage cheese (which also works great) but then settled on this vegan version with avocado. Enjoy! Or enjoin, as Violet would say.
White Bean And Avocado Dip
1 can white kidney beans
1 ripe avocado
2 scallion ‘cloves’, chopped
1/3 cup fresh cilantro
juice of 1 lemon
1/8 teaspoon (or more!) chili powder
1/2 teaspoon salt
Throw it all into a food processor and you’re done! Shown here with Trader Joe’s Multigrain chips.