Three-Dip Dinner

Name: Three-Dip Dinner
Ingredients: 1 ripe avocado, peeled, pitted and chopped; 1/2 cup plain yogurt; 3 tablespoons lime juice; Salt; 1 15.5-oz. can white beans, drained and rinsed; 2 tablespoons lemon juice; 1/4 cup olive oil; 1/2 small clove garlic, chopped; 1 15.5-oz. can black beans, drained and rinsed; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1 pint cherry tomatoes; 1 16-oz. bag baby carrots; 6 small pita breads, cut into wedges; 2 celery ribs, cut into sticks, optional

15 ingredients

4 steps

Ingredients

1 ripe avocado, peeled, pitted and chopped
1/2 cup plain yogurt
3 tablespoons lime juice
Salt
1 15.5-oz. can white beans, drained and rinsed
2 tablespoons lemon juice
1/4 cup olive oil
1/2 small clove garlic, chopped
1 15.5-oz. can black beans, drained and rinsed
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 pint cherry tomatoes
1 16-oz. bag baby carrots
6 small pita breads, cut into wedges
2 celery ribs, cut into sticks, optional

Directions

1

Mash avocado, yogurt and 1 Tbsp. lime juice together in a bowl until well combined but still a little chunky. Season with salt.
2

Combine white beans, lemon juice, 2 Tbsp. olive oil and garlic in food processor and process until smooth. Season with salt. Scrape into a second bowl.
3

Combine black beans, remaining 2 Tbsp. olive oil, remaining 2 Tbsp. lime juice, chili powder, cumin and salt in food processor and process until smooth. Scrape into a third bowl.
4

Serve 3 dips with tomatoes, carrots, pita wedges and celery, if desired, for dipping.