I’ve been getting requests for recipes,
so I will keep them coming as I discover great new ones.
Here’s a tasty new dip – perfect for a summer app!
Avocado + White Bean Dip
- 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
- 4 avocados
- 4 garlic cloves
- 1 cup packed fresh parsley leaves
- 1/4 cup white-wine vinegar
- 1/2 teaspoon red-pepper flakes
- Coarse salt
In a food processor, combine beans, avocados, garlic, parsley,
vinegar, red-pepper flakes, and 6 tablespoons water.
Season with salt. Process until smooth.
Serve sprinkled with red-pepper flakes, if desired.