Avocado Dip w/ White Beans & Walnuts

This White Beans Dip consists of homemade baby lima beans, avocados, garlic, onions, freshly squeezed lemons, walnuts, and olive oil.

Prep Time 15

Total Time 15

Course Side Dish

Cuisine American, Latin American, Middle Eastern

Servings 2.5 cups

Cook the white beans. This takes about 2-3 hours if you don't soak them ahead of time. This can be cut down to 1½-2 hours if you soak them overnight. The beans just get blended into the dip, so either option is fine depending on how much effort you want to put in!
Canned beans are also fine as long as you drain and rinse them. The consistency will be a little bit grittier, but this recipe also combines in walnuts. So, the texture isn't as big a deal as it would be for something more like hummus where I would absolutely not recommend canned chickpeas!

Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
Serve chilled. It's perfectly fine at room temperature and can be served immediately in a pinch. Although I would recommend refrigerating for about an hour.
Avocado dip is also a great meal to make ahead of time and keeps without discoloration for about a week. Garlic, lemon juice, salt, and olive oil all serve as natural preservatives. So, while avocados tend to go bad rather quickly, the natural browning and spoiling process is vastly reduced in this recipe. It keeps incredibly well.

For more tips and tricks for what avocado is, how to make it, and what other ingredients are fun to play around with, check out my article on The Fundamentals of Avocado & Greek Yogurt Dip. It's essentially a mix between hummus and guacamole, but is easier to make, lasts longer, and goes with a wider variety of dishes. It's one of my favorite things to make for potlucks or just on a lazy summer day.
I also have an entire article on Quick Soak Lima Beans.