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Dip, White Bean II (P, TNT)
Source: Unknown
Yield: About 3 cups

1 (16-oz.) can white Italian beans (or pintos)
Chopped green onion to taste (2 or 3 stalks)
Black olives to taste, minced
1/4 small onion (red or white), chopped (to taste)
1 tsp. minced garlic in oil or 1 to 2 cloves fresh garlic, minced
Salt and pepper and herbs to taste
1 tbsp. pickle juice
1 tsp. olive oil
2 avocados, chopped or pureed
2 to 3 tbsp. salsa, drained of liquid
1 tsp. lemon juice, incorporated with the avocado to prevent browning
1/2 cup frozen spinach, drained, squeezed and finely chopped

Blend all ingredients together and leave to set at least two hours to meld the flavours.

Serve on pitas, tortilla chips, crackers, or toast points. Also makes a good dip to serve with crudites.

Poster's Notes:
My favourite way to use ripe avocados is in a white bean dip. The avocado makes it rich and creamy and eliminates the need for sour cream or mayonnaise.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A