Avocado Bean Dip Recipes

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AVOCADO AND BLACK BEAN DIP

I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.

Provided by Beebzz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 11m

Yield 4

Number Of Ingredients 6



Avocado and Black Bean Dip image

Steps:

  • Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
  • Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 13.8 g, Cholesterol 12.1 mg, Fat 11.3 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 359.1 mg, Sugar 0.5 g

1 avocado - peeled, pitted, and mashed
½ (15 ounce) can black beans, drained and rinsed
1 tablespoon lime juice
1 clove garlic, minced, or more to taste
⅓ cup shredded Cheddar cheese
1 pinch sea salt to taste

AVOCADO BEAN DIP

I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 10



Avocado Bean Dip image

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips.

Nutrition Facts : Calories 80 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

1 can (15 ounces) cannellini beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1/2 cup fresh cilantro leaves
3 tablespoons lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
Baked tortilla chips

AVOCADO AND WHITE BEAN DIP

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6



Avocado and White Bean Dip image

Steps:

  • To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.

One 15-ounce can cannellini beans, drained and rinsed
2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread

CAPTAIN'S AVOCADO BEAN DIP

This is a great quick recipe that can be doubled when you need to entertain a lot of guests. Great for the big game or tailgate parties. Texture should be that of most dips. If not, add more mayonnaise or salsa.

Provided by Captain K

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 8



Captain's Avocado Bean Dip image

Steps:

  • Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.8 g, Cholesterol 4.2 mg, Fat 7.1 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 152.7 mg, Sugar 0.5 g

½ large avocado - peeled, pitted, and quartered
3 tablespoons salsa
3 tablespoons mayonnaise
2 teaspoons lime juice
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ (16 ounce) can refried beans

MEXICAN AVOCADO BEAN DIP

My co-worker Ana brought this in to work one day, and we all loved it. My boy's ask for this more then my layered bean dip! Enjoy with some chips or some Pita Chips.

Provided by Blanca Fernandez

Categories     Other Salads

Number Of Ingredients 6



Mexican Avocado Bean Dip image

Steps:

  • 1. Pico de Gallo is a chunky salsa that has chopped cilantro,onion, Serrano Chiles,tomato and lime juice, and salt. But if you want to just buy a jar of very chunky salsa and throw it in, that's yummy too.
  • 2. Peel Avocados and cut into squares. Add to bowl and Put a little lemon juice on it to prevent it from browning and to give it some flavor. Add Pico de gallo or salsa and the Fetta. Open can of beans, rinse and drain. Add beans to bowl and mix.

3 haas avacados
1 box of fetta cheese
1 can(s) pinto or peruvian whole cooked beans
1 jar(s) chunky salsa or make your own pico de gallo
lemon juice, fresh
salt to taste...don't put to much as the fetta will already give it some saltyness

LAYERED AVOCADO BEAN DIP

I grew up in Northern California, and I miss the flavors from home all the time. I made up this dip to combine some of my favorite things like avocados, artichokes, and almonds and it's a big favorite at parties! Sourdough bread is another California favorite for serving, but it works really well with pita chips or even just normal tortilla chips, too. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 16 servings.

Number Of Ingredients 12



Layered Avocado Bean Dip image

Steps:

  • Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate., In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.

1 can (15 ounces) cannellini or great northern beans, rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt, divided
3 medium ripe avocados, peeled
1/2 cup marinated quartered artichoke hearts, chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup sliced ripe olives
1/4 cup sliced almonds, toasted
Sourdough baguette slices, toasted, or baked pita chips

BLACK BEAN AVOCADO SALSA

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Provided by Dawn Logterman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12



Black Bean Avocado Salsa image

Steps:

  • Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced

AVOCADO BEAN DIP

My niece gave me this recipe. It was delicious served with Nacho's, is easy to prepare and is a great make-ahead appetizer.

Provided by Maureen in MA

Categories     Spreads

Time 1h

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 8



Avocado Bean Dip image

Steps:

  • In a large bowl, wisk together vegetable oil, balsamic vinegar, and Good Seasons Italian dressing mix.
  • Add remaining ingredients and mx well.
  • Refrigerate for at least an hour before serving.

Nutrition Facts : Calories 288.1, Fat 21.4, SaturatedFat 2.9, Sodium 105.4, Carbohydrate 21.8, Fiber 7.1, Sugar 2.5, Protein 5.4

2 avocados, chunked into small squares
1 red onion, chopped
1 (1 ounce) packet Good Seasonings Italian salad dressing mix
1 (8 ounce) can mexicorn, Mexicorn
1 chopped tomato (or 1 14oz. can dice tomatoes, drained)
1/4 cup balsamic vinegar
1 (15 ounce) can black beans (Progresso)
1/2 cup vegetable oil

AVOCADO & CANNELLINI BEAN DIP

Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic

Provided by Sarah Lienard

Categories     Snack

Time 10m

Number Of Ingredients 8



Avocado & cannellini bean dip image

Steps:

  • Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
  • Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.

Nutrition Facts : Calories 194 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

1 small avocado
400g can cannellini beans , drained
1 garlic clove , finely grated
½ tsp chilli flakes , plus extra to serve
½ tsp ground cumin
1 lemon , zested and juiced
3 tbsp avocado oil , plus extra for drizzling
mixed seeds , crackers or crudités, to serve (optional)

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