Come Share Our Table – Avocado and Cannellini Bean Dip

My three year old daughter could live off of beans straight out of the can, dried cranberries and an occasional dose of chocolate chips. After giving her a little bowl of beans this morning I was left pondering what I was going to do with the rest of the can. Digging my way through the fridge and pantry I found some avocados that were a day past their prime, cilantro, a bunch of limes, and eight grape tomatoes. It sounded like a great start to some guacamole. So I threw in the beans with the guacamole ingredients and gave it a whirl in the blender. It turned out delicious on some organic blue corn chips.


Avocado and Cannellini Bean Dip

Yields roughly 2 cups


*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 1 can cannellini beans, drained and rinsed (other beans should work as well)
  • 2 Haas Avocados, pits and skin removed
  • 1/8 cup extra virgin olive oil
  • 2 Tbsp fresh lime juice
  • 1/4 cup (packed) cilantro leaves
  • 1 garlic clove
  • 8 grape or cherry tomatoes
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp kosher salt
  • salt and pepper to taste


  1. Put everything in a blender or food processor and blend until you get the consistency you desire.
  2. Season with more salt and pepper to taste.

Enjoy al fresco with some people you love and a cool drink!

xo – Cecile



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