Hello my lovely readers! Is it just me, or do the weekends go by too fast? It seems like just yesterday it was Friday and now the week is starting up again.
I had quite the weekend, though! I did a full day of cooking today. So much so, that I’ll have three different posts for the three things I made. So bear with me, please :) One of my favorite parts was not only the cooking, but Oscar Sunday! I’m such an awards show junkie. I made a dip to eat for the Oscars that was healthy and flavorful and was so so good!
If you haven’t already guessed, I made a guacamole dip! I saw a few recipes online and decided to give it a try and I’m so glad I did. The star ingredient? White cannellini beans instead of all avocado. I know avocados have healthy fats, but it’s all about moderation, right? Right.
Can I be honest? I’ve never bought, cut open, or used an avocado on my own. I was a big nerd and was pretty excited when I was able to cut it and then get the pit out without ruining any part of it. It’s about the little things :)
So here’s what you need to make this lovely dip:
Adapted from Good Housekeeping
•1 can (15 oz. weight) white cannelini beans, drained and rinsed
•1 tablespoon lime juice (about 1-2 limes)
•1 jalapeño, seeded, and diced
•1 tsp salt
•1/2 cup fresh cilantro leaves
•1/4 cup onion, chopped
•1 avocado, halved and pitted
•2 tomatoes (I used Campari, but you could use Roma. If you use smaller ones, you’ll need more of course)
In a food processor or blender, add the beans and lime juice and pulse until smooth and mixed. Transfer to a bowl. Next add the avocado to the bean mixture and mash with a fork to combine. Keep some chunks though (at least I like chunks for added texture!). In the food processor again, add the jalapeño, onion, cilantro and salt and pulse until thick and combined. Cut the tomatoes in half and squeeze to get rid of the juice and seeds. Coarsely chop and add to the bean-avocado mixture. Add the onion-cilantro to the mix, stir everything well. Squeeze a little more lime juice and serve! You can eat this right away, or you can store it in the fridge for up to an hour. Make sure it has enough lime juice so the avocado stays green!
Possible garnishes: cilantro leaves or finely minced onion.
Serve it up with some fresh cut veggies or with these homemade Parmesan baked pita chips!
The great thing? This makes about 3 cups and one serving (1/4 cup) is only 65 calories! Not so bad when you’re really having half that and sharing that 1/4 cup. Enjoy!
Are you an awards show junkie like me?
What are your favorite snacks while watching them?