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
1 can butter beans, drained and rinsed
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.