Creamy Green Avocado Cilantro Bean Dip

I’m going a little International fusion cuisine on you here. This pretty green dip is a cross between hummus, guacamole and pesto. It’s an idea that’s been floating around in my head for a while … but I just hadn’t quite perfected it to my liking yet.

Last weekend I decided it was time to get going on my green dip. St Patty’s Day is coming up and all the food I’m seeing in my news-stream is green … I feel a little GREEN with envy and thought I had better step it up this week and get some GREEN on my blog!

It’s not at all Irish, but hey, I’m a little twisted that way. Why not celebrate an Irish holiday with a Mediterranean/Mexican/Italian dip?  Serve it with a good Irish Stout and we’re covered, right?

Creamy Green Avocado Cilantro Bean Dip

• Prep Time: 15 minutes
• Total Time: 15 minutes

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Ingredients

Scale 1x2x3x

• 1 cup cooked white beans
• 1/4 cup plain nonfat Greek yogurt
• 1 – 3 cloves garlic (unless you’re a garlic freak like me, I’d recommend starting with 1 clove and adding more to taste as you go)
• 1/2 of a ripe avocado
• 1/2 cup (packed) fresh cilantro leaves (stems removed)
• 2 Tablespoons extra virgin olive oil
• Juice of 1/2 a lemon or lime
• 1/4 cup Pepitas (pumpkin seeds, the green kind)
• A few slices of jalapeno pepper (about 1/2 of a small pepper ~ use more or less to taste)
• 1/2 teaspoon of salt (or to taste)

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Instructions

1. Put all the ingredients in a handi chopper or food processor and blend until smooth. Give it a sample and adjust the amount of garlic, jalapeno, and salt to your tastes, then re-blend and taste again.
2. Serve with crackers, vegies, chips or toasted pita chips.

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This recipe was shared at What’d You Do This Weekend?, Manic Monday, Tuesday’s Table, Tuesday Talent Show, Cast Party Wednesday, Show & Share Wednesday, Tasty Thursdays, Thursday’s Treasures, Katherine Martinelli’s St Patrick’s Day Bloghop, Foodie Friends Friday and All my Bloggy Friends.