| Pinto Bean and Avocado Dip
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| Servings: 12 Category: Spread/Dip/Salsa |
(281 ratings) |
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Nutrition
Information:
Calories:
50
Protein:
2g
Carbs:
7 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
70 mg
Fiber:
3 g
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Ingredients - 1 can (15 oz), pinto beans, rinsed, drained
- 3/4 cup, onion, finely chopped
- 2 garlic cloves
- 1/2 jalapeno chili, seeds and veins discarded, minced
- 3 Tbsp, cilantro, finely chopped
- 1 large tomato, chopped
- 1/2 medium avocado, peeled, pitted, and chopped
Instructions - Process beans in food processor or blender until smooth; add onion, garlic, chili, and cilantro. Process until blended.
- Mix in tomato and avocado. Refrigerate 1-2 hours.
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