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Three-Dip Dinner

Prep time 15 mins
Yield Serves 4

Ingredients

  • 1 ripe avocado, peeled, pitted and chopped
  • 1/2 cup plain yogurt
  • 3 tablespoons lime juice
  • Salt
  • 1 15.5-oz. can white beans, drained and rinsed
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 small clove garlic, chopped
  • 1 15.5-oz. can black beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 pint cherry tomatoes
  • 1 16-oz. bag baby carrots
  • 6 small pita breads, cut into wedges
  • 2 celery ribs, cut into sticks, optional

Nutrition Information

  • calories 578
  • fat 22 g
  • satfat 4 g
  • protein 20 g
  • carbohydrate 82 g
  • fiber 18 g
  • cholesterol 4 mg
  • sodium 1049 mg

How to Make It

  1. Mash avocado, yogurt and 1 Tbsp. lime juice together in a bowl until well combined but still a little chunky. Season with salt.

  2. Combine white beans, lemon juice, 2 Tbsp. olive oil and garlic in food processor and process until smooth. Season with salt. Scrape into a second bowl.

  3. Combine black beans, remaining 2 Tbsp. olive oil, remaining 2 Tbsp. lime juice, chili powder, cumin and salt in food processor and process until smooth. Scrape into a third bowl.

  4. Serve 3 dips with tomatoes, carrots, pita wedges and celery, if desired, for dipping.