Spicy Avocado Dip with Two Bean Pico de Gallo

You can’t go wrong with this superhuman dip! The superstar here is fresh avocado. Rich in vitamins, minerals, fiber, and healthy fats like oleic, palmitoleic and linoleic acids, this nutrient packed superfood makes a creamy, almost silky dip that goes perfectly with fresh veggies, quinoa chips or on a flame-grilled steak. The pinto and black beans act as the perfect sidekick, adding even more healthy fiber and protein.

Spicy Avocado Dip Ingredients

• 2 ripe avocados, pitted and skin removed
• 1 tablespoon lemon or lime
• 2 tablespoons cold water
• 1 teaspoon minced serrano chili
• 1 tablespoon minced white onion
• Sea salt and pepper to taste

Preparation

• Sweat the serrano chili and white onion in a little olive oil and set aside.
• In a blender or food processor, add the avocado, water, and lemon juice.
• Puree until smooth.
• Add the chili mix, and blend again until smooth
• Add sea salt and pepper to taste.
• Remove contents and top the avocado puree with the two bean Pico de Gallo.
• Serve immediately.

Tip: You may also refrigerate this overnight. Wrap tightly if you choose to do this.

Two Bean Pico de Gallo

In a mixing bowl, toss the following ingredients (then set aside until ready to serve)

• 2 tablespoons cooked and rinsed black beans
• 2 tablespoons cooked and rinsed pinto beans
• ½ tomato diced
• 2 tablespoons chopped cilantro
• 1 tablespoon juice of lemon or lime
• 1 teaspoon minced garlic
• 1 teaspoon olive oil
• Sea salt and pepper to taste

Nutrition Facts (Serving Size: 2tbsp)

Photographer: Carmen Troesser