Three-Dip Dinner
Ingredients
- 1 ripe avocado, peeled, pitted and chopped ⓘ
- 1/2 cup plain yogurt ⓘ
- 3 tablespoons lime juice ⓘ
- Salt ⓘ
- 1 15.5-oz. can white beans, drained and rinsed ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/4 cup olive oil ⓘ
- 1/2 small clove garlic, chopped ⓘ
- 1 15.5-oz. can black beans, drained and rinsed
- 1/2 teaspoon chili powder ⓘ
- 1/4 teaspoon ground cumin ⓘ
- 1 pint cherry tomatoes ⓘ
- 1 16-oz. bag baby carrots ⓘ
- 6 small pita breads, cut into wedges ⓘ
- 2 celery ribs, cut into sticks, optional ⓘ
Instructions
- Mash avocado, yogurt and 1 Tbsp. lime juice together in a bowl until well combined but still a little chunky. Season with salt.
- Combine white beans, lemon juice, 2 Tbsp. olive oil and garlic in food processor and process until smooth. Season with salt. Scrape into a second bowl.
- Combine black beans, remaining 2 Tbsp. olive oil, remaining 2 Tbsp. lime juice, chili powder, cumin and salt in food processor and process until smooth. Scrape into a third bowl.
- Serve 3 dips with tomatoes, carrots, pita wedges and celery, if desired, for dipping.
Nutrition & Diet Analysis (per serving)
754
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).