Bean dips come in all shapes and forms- but this one has something a little extra special added to it.
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Avocado. Yep- I did that. I changed up the spicy twang of this bean dip recipe and added a creamy smooth texture to it with the healthy fats of an avocado.
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After all.. fat is in fact what makes
‘bad’ unhealthy food taste so darn good. I was tempted to add in some Greek yogurt as another element of surprise- but I digress.. it didn’t need it.
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Unless of course the first batch I made of this delightful dip was made a tad too spicy for my tongue (what?!) and a little dollop of the Greek stuff stirred in turned the heat down a notch.
Whoops. Not everyone likes it as spicy as me, and I was taking it to a party for good eating- so I needed to do something quick.
The green onions give this a subtle onion flavor without overpowering the flavor of the two different types of beans. My grocery store has a Tri-Bean blend that I’ve used to make this recipe before in place of the red kidney beans, and I like it all the same.
Mean dippin’ without the guilt. I’ll totally take that.
Linking up for Taste and Tell Thursdays!