Three-Dip Dinner

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

Preparation

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