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Layered Avocado Bean Dip

Total Time

Prep/Total Time: 15 min.

Makes

16 servings

I grew up in Northern California, and I miss the flavors from home all the time. I made up this dip to combine some of my favorite things like avocados, artichokes, and almonds and it's a big favorite at parties! Sourdough bread is another California favorite for serving, but it works really well with pita chips or even just normal tortilla chips, too. —Elisabeth Larsen, Pleasant Grove, Utah

Ingredients

  • 1 can (15 ounces) cannellini or great northern beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt, divided
  • 3 medium ripe avocados, peeled
  • 1/2 cup marinated quartered artichoke hearts, chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced almonds, toasted
  • Sourdough baguette slices, toasted, or baked pita chips

Directions

  1. Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate.
  2. In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.

Nutrition Facts

1/4 cup: 125 calories, 9g fat (2g saturated fat), 3mg cholesterol, 240mg sodium, 9g carbohydrate (2g sugars, 4g fiber), 3g protein.

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