California Avocado & White Bean Dip
Packed with green onions, cilantro, and lime juice, this dip has a full, bright flavor and a buttery, smooth texture. It’s a bit like hummus in that it’s hearty, so it feels like a substantive snack, and it’s super versatile: It tastes as good on a carrot medallion or blanched broccoli floret as it does on a salty pita chip. It’s also fantastic spread on crostini with roasted red peppers, tucked into a cheesy quesadilla, or layered in a veggie sandwich with preserved tomatoes, roasted eggplant, and feta.
Our tip: If you’re planning to serve this on a vegetable platter, try mixing up the textures by blanching and quick pickling some of the veggies. For wines, we like it paired with a Pine Ridge Chenin Blanc, bone dry, bright, and well-rounded, it tastes like fresh lemon curd — perfect to bring out the citrus in this rich dip.
2 tsp avocado oil
2 tsp honey
3 Tbsp green onions, minced, divided
1 ripe, Fresh California Avocado, peeled and seeded
1 cup canned white beans, drained and rinsed
4 Tbsp cilantro, packed, divided
¼ tsp sea salt
¼ cup water
Zest the limes and set the zest aside.
Slice the ends off the lime; trim off the peel and pith. Carefully cut each lime into segments.
In a small skillet, heat the avocado oil and honey, then add 2 tablespoons of the green onions, and lime segments.
Cook on medium-low heat until the limes are broken down and look caramelized, 3 to 4 minutes. Remove from the heat, stir in ½ tsp of the lime zest, and set aside.
Combine the avocado, white beans, 3 tablespoons of the cilantro, and sea salt in a blender or food processor along with the cooked lime mixture. If the purée is too thick, add water.
Transfer to a bowl, taste, and add salt if needed. Top with the remaining cilantro and green onions.
Recipe source: California Avocados