Avocado Beanie Baby Dip

Avocado Beanie Baby Dip

Warm weather always makes me want to eat a little healthier, lighter, faster, funner. (Funner?) A quick, healthy thing to whip up is this Avocado Beanie Baby Dip. I promise, no Beanie Babies were harmed in the making of this dip. It uses a can of butter beans (also known as baby lima beans) and avocados. It’s basically guacamole meets bean dip and its phenomenal.

You can use it as a dip for your veggies and chips or you can schmear it on a sandwich. I combined it with some bacon and cheese on a ciabatta roll and it was insanely good (and insanely fast).

Make it on Sunday so you have it for the week… if it lasts that long.

Avocado Beanie Baby Dip

Avocado Beanie Baby Dip

Avocado Beanie Baby Dip
1 can butter beans, drained and rinsed
2 avocados
3 tbsp olive oil
1/4 cup lemon juice
1 tbsp garlic, minced
1 tsp lemon zest
1/2 tsp cumin
1/2 tsp chili powder
Coarse sea salt and fresh cracked pepper, to taste (a lot)

Put everything in a food processor. Blend.

Serve on a focaccia roll with some bacon, spinach and cheese.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

'Avocado Beanie Baby Dip' have 2 comments

  1. May 14, 2014 @ 7:02 pm kelby of newenglandoutlook

    I’m so happy to have found your blog. I love it! This looks like a delicious recipe. Thank you! xo Kelby


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