I’ve come to the conclusion that Americans must measure temperature in Fahrenheit just to be able to relate to this side of the world when we talk about the weather this time of year. For example:
Me: It’s soooo hot here… it was 36 this afternoon and with the humidity it felt like 42!
My Pa: I know what you mean… it was 36 here this morning too… but it’s supposed to get up to 42 later on today and melt all the snow we just got.
We both felt better somehow… I think!
In any case, here in Manila, we’re always looking for ways to make a meal or snack without heating up the kitchen any further. Most kitchens around here aren’t air-conditioned, and “slaving over a hot stove” takes on a whole new meaning when you’re starting dinner in temps around 34 degrees C (that’s 93 F.) Let’s bring on the no-cook meals!
This colourful dip is full of protein & fibre-filled carbs from the white beans…
…healthy fats from the avocado…
…uses only 5 ingredients…
… and takes less than 10 minutes to whip up.
What could be better? Only the fact that you will turn on neither oven nor stove to make it, and given its nutrient content, it qualifies as a complete meal! This is called a winner in my book, especially during Philippine summer.
Serve it with crackers & sliced veggies as an appetiser or snack, or shredded veggies & pita or tortilla as a meal. It’s up to you. But whatever you do, don’t turn on that stove!
Here’s to staying cool, friends!
Avocado White Bean Dip
- 1 can cannellini/white beans, drained
- 1 clove garlic, crushed
- 1 avocado, diced
- Juice from ½ lemon
- 2 T. chopped fresh basil or cilantro
- ½ t. sea salt
- Freshly ground black pepper
- Mash all ingredients together in a large mixing bowl with a potato masher until smooth, adding basil or cilantro at the end. Taste and adjust seasonings.
- Makes about 1 ½ cups.
4 thoughts on “Avocado White Bean Dip”
Whoo hoo, all those ingredients sitting either in my fridge or on my shelf today. Did you spread the dip on Mary’s Crackers? My favourite GF crackers. Our temps were over 20C today and the snow has suddenly melted. Usually we get our last blizzard in the second half of April, so no complaints here. Best to you all – keep cool!
Marilyn, you are such a sleuth… Yes!! They ARE Mary’s crackers… brought all the way back from Vancouver! 🙂 I love them. Your weather is really similar to my Pa’s in Denver… warm weather followed by spring blizzards followed by more warm weather. Totally typical for this time of year… ahh, I miss it! Enjoy the dip! 🙂 xo
Bex….in this recipe is the T (basil) tablespoons?
Looks yummy.. hope to try at the weekend xx
Hi Sal!! Yes, the basil is measured in Tablespoons… so about 30ml metric measure by volume. You can also use cilantro if you prefer and that’s also delicious! I just folded the leftovers into some (also leftover) cooked millet and made some fabulous veggie patties! It’s really versatile! Hope you enjoy! 🙂 xoxo