SPICY WHITE BEAN & AVOCADO DIP
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2 ripe avocados, pitted and peeled
½ cup drained, canned white cannellini beans
2 cloves garlic, minced
1 tsp minced jalapeño
¼ cup chopped cilantro
¼ cup chopped mint
2 tsp lime juice
1 tsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
Place avocados, beans, garlic and jalapeño in a mixing bowl. mash with a fork until chunky. Fold in cilantro, mint, lime juice, olive oil, salt and pepper.
Yield: 2 cups
Recipe Source: Hors d’Oeuvre at Home with The Culinary Institute of America
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RATE THIS RECIPE[ratings]
“Nice change from our usual guacamole. Loved the spice in it as well as the mint.”
-San Diego, CA
