Sunday, January 18, 2009

Avocado and Bean Dip

Avocado and bean dip, adapted from Moosewood Restaurant Low-Fat Favorites
Last night I had plans to go to a friend's house for a movie night. I wanted to bring some snacks, but decided that I should do something simple. I found this delicious-sounding recipe, which seemed perfect given that avocados are on sale this week. I don't buy avocados that often, and I'm not sure why, because they're incredibly delicious.

Avocado and Bean Dip (adapted from "Moosewood Restaurant Low-Fat Favorites"

1 ripe avocado
1 can kidney beans (or 1 2/3 cups cooked beans)
1/2 cup salsa
2 Tbsp cilantro, chopped
juice of 1/2 lime
freshly ground pepper

Cut avocado in half and make crosswise and lengthwise cuts before scooping flesh out into bowl (results in small chunks). Add lime juice and mix well. Add remaining ingredients, stir well, and serve (with chips, veggies, etc.). Originally I would have said that this serves 5-6, but this is what the three of us managed to do:

the empty bowl after enjoying Avocado and bean dip with a movie

Obviously we enjoyed it. It's simple, and has a very fresh taste. Next time I might also add some chopped fresh tomatoes (especially if I make it during the summer). This was another great use of my frozen beans!

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