Creamy Avocado Cilantro Dip

Avocado-Cilantro White Bean Dip

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Chelsea


  • 1 can (15.5 ounces) cannellini beans
  • 1 medium-large ripe avocado
  • 2 teaspoons lemon juice
  • 3/4ths of 1 bunch cilantro stems removed
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup chopped jalapeƱos seeded, optional
  • Dipping ingredients: Food Should Taste Good Multigrain Tortilla Chips or Sweet Potato Tortilla Chips, Fresh veggies such as: sweet bell peppers, celery, carrots, cucumber, etc.


  1. Rinse and thoroughly dry the cannellini beans.
  2. Cut the avocado in half, remove the pit, and coarsely chop. Mix the avocado pieces with the lemon juice.
  3. In a large blender or food processor, combine the beans, avocado + lemon juice, cilantro, balsamic vinegar, olive oil, salt and pepper, and jalapeƱos if desired. (It adds some good heat - if you are worried, leave it out or add it in slowly - you can increase or decrease the amount depending on personal preference).
  4. Pulse until the mixture is completely smooth scraping down the sides and stirring as needed. You want the dip to be as smooth as possible.
  5. Taste test and increase cilantro, salt, or pepper as desired.
  6. Transfer mixture into an airtight container and place in the fridge for at least 30 minutes. This allows the flavors to fully meld and to get the dip chilled.
  7. Serve with chopped veggies and Food Should Taste Good Tortilla Chips.
  8. Return any leftovers to the fridge.

Recipe Notes

*Cook time refers to chilling time.