Avocado Bean Dip with Vegetable Sticks
10min
0min
4
240
Chef's Note
For a smoother texture, mash the avocado completely before mixing with the beans. If you prefer more texture, leave some bean pieces whole. This dip will stay fresh in the refrigerator for up to 2 days if covered tightly with plastic wrap pressed directly onto the surface to prevent browning.
Tags
Ingredients
1 15-ounce can canned black beans
1 medium ripe avocado
2 tablespoons lime juice
1 clove garlic
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon salt
3 medium carrots
2 medium bell peppers
Instructions
- 1
Drain and rinse 1 15-ounce can of black beans.
- 2
Cut 1 medium avocado in half, remove the pit, and scoop the flesh into a medium bowl.
- 3
Mash the avocado with a fork until mostly smooth.
- 4
Add the drained black beans to the bowl and roughly mash about half of them, leaving some whole for texture.
- 5
Add 2 tablespoons lime juice, 1 minced garlic clove, 2 tablespoons olive oil, 1/2 teaspoon chili powder, and 1/2 teaspoon salt.
- 6
Mix everything together until well combined. Taste and adjust seasonings if necessary.
- 7
Peel 3 medium carrots and cut into sticks about 3-4 inches long.
- 8
Wash 2 medium bell peppers, remove the seeds and membranes, and cut into strips similar in size to the carrots.
- 9
Transfer the avocado bean dip to a serving bowl and arrange the vegetable sticks around it for dipping.
Nutrition Information (per serving)
240
8g
25g
14g
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