Name: Creamy Green Avocado Cilantro Bean Dip
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup cooked white beans; 1/4 cup plain nonfat Greek yogurt; 1 – 3 cloves garlic (unless you’re a garlic freak like me, I’d recommend starting with 1 clove and adding more to taste as you go); 1/2 of a ripe avocado; 1/2 cup (packed) fresh cilantro leaves (stems removed); 2 Tablespoons extra virgin olive oil; Juice of 1/2 a lemon or lime; 1/4 cup Pepitas (pumpkin seeds, the green kind); A few slices of jalapeno pepper (about 1/2 of a small pepper ~ use more or less to taste); 1/2 teaspoon of salt (or to taste)

Ingredients

Scale

1 cup cooked white beans
1/4 cup plain nonfat Greek yogurt
1 – 3 cloves garlic (unless you’re a garlic freak like me, I’d recommend starting with 1 clove and adding more to taste as you go)
1/2 of a ripe avocado
1/2 cup (packed) fresh cilantro leaves (stems removed)
2 Tablespoons extra virgin olive oil
Juice of 1/2 a lemon or lime
1/4 cup Pepitas (pumpkin seeds, the green kind)
A few slices of jalapeno pepper (about 1/2 of a small pepper ~ use more or less to taste)
1/2 teaspoon of salt (or to taste)

Instructions

Put all the ingredients in a handi chopper or food processor and blend until smooth. Give it a sample and adjust the amount of garlic, jalapeno, and salt to your tastes, then re-blend and taste again.
Serve with crackers, vegies, chips or toasted pita chips.