Avocado and bean dip
1 - 2
PersonalPoints™ per serving
Holy guacamole, it's a party! Take your tastebudsto Mexico with this delicious dip.
1 large, halved, stone removed
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
1 clove(s), coarsely chopped
2 g, cayenne, pinch
40 g, (2 tbs)
Reduced fat feta cheese
30 g, crumbled
- Scoop out the avocado flesh. Using a food processor, combine the avocado, beans, garlic, cayenne and lemon juice until smooth. Season with salt.
- Transfer the mixture to a serving bowl and sprinkle with the onion and feta.
TIPS: Serve with crudités, such as radishes, cucumber and red capsicum, plus 150g corn chips.To preserve the dip’s green colour, serve it within 30 minutes of preparing it.