Avocado and White Bean Dip

By jenlin

Ingredients

• One 15-ounce can cannellini beans, drained and rinsed
• 2 avocados, diced
• 2 tablespoons lemon juice (from 1 large lemon)
• 1 teaspoon kosher salt
• 1/3 cup chopped fresh basil
• Serving suggestions: cut vegetables and toasted bread

Preparation

Step 1

To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.