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1 (16-oz.) can white Italian beans (or pintos)
Blend all ingredients together and leave to set at least two hours to meld the flavours.
Serve on pitas, tortilla chips, crackers, or toast points. Also makes a good dip to serve with crudites.
Poster's Notes:
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
Chopped green onion to taste (2 or 3 stalks)
Black olives to taste, minced
1/4 small onion (red or white), chopped (to taste)
1 tsp. minced garlic in oil or 1 to 2 cloves fresh garlic, minced
Salt and pepper and herbs to taste
1 tbsp. pickle juice
1 tsp. olive oil
2 avocados, chopped or pureed
2 to 3 tbsp. salsa, drained of liquid
1 tsp. lemon juice, incorporated with the avocado to prevent browning
1/2 cup frozen spinach, drained, squeezed and finely chopped
My favourite way to use ripe avocados is in a white bean dip. The avocado makes it rich and creamy and eliminates the need for sour cream or mayonnaise.