Instructions

• Drain the 19‑fl oz can of white kidney (cannellini) beans and set the beans in the food processor. Peel and chop the avocado into several pieces and add to the processor. Add 2 cloves garlic, the juice of 1/2 lime, a pinch of salt, and pepper to taste.
• Blend on high for about 30 seconds. Stop and scrape down the sides of the bowl as needed so all ingredients are evenly incorporated.
• With the processor running on high, slowly drizzle in 1/3 cup olive oil and continue blending for about 1 minute, or until the mixture is smooth.
• Taste and adjust seasoning if desired. Transfer the dip to a serving bowl and serve immediately or chill for up to an hour.