Avocado Bean Dip Recipe
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Avocado Bean Dip Recipe

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I love guacamole! But I add beans to boost the amount of fiber in this version. It has a consistency similar to hummus and is perfect for dipping chips, pita or veggies. —Raquel Haggard, Edmond, Oklahoma
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup fresh cilantro leaves
  • 3 tablespoons lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Baked tortilla chips

Nutritional Facts

80 calories: 1/4 cup (calculated without chips), 4g fat (0g saturated fat), 0mg cholesterol, 143mg sodium, 10g carbohydrate (0g sugars, 4g fiber), 3g protein Diabetic Exchanges: 0 starch, 0 fat.


  1. In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips. Yield: 2 cups.
Originally published as Avocado Bean Dip in Healthy Cooking October/November 2012, p14

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Aug. 13, 2013

"Yum! This dip was gone in no time. I used a dash of salt instead of the 1/4 tsp. and it was amazing!"

Reviewed May. 4, 2013

"I had this recipe for about 5 months and I made this dip about 10 times now. It is a great snack...can't stop at just a few bites. Brought it to a work potluck and everyone wanted the recipe."

Reviewed Apr. 1, 2013

"Followed this recipe and used cannellini beans. It is such a satisfying dip. The lime juice and cilantro is the perfect amount. The only reason I didn't give it a 5-star rating is because I don't think it needs 1/4 teaspoon of salt. I think the salt should be "to taste.""

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