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Avocado Bean Dip

Avocado Bean Dip with Homemade Chips

Who doesn’t love chips and dip?! This version is loaded with healthy fats from the avocado, protein and fiber from the white beans and added micronutrients from the spinach hidden inside the dip! Adapted from a Giada De Laurentiis recipe.
Course Appetizer, chips, dip, Snack, snacks
Prep Time 10 minutes
Servings 6
Author Renata



For the Avocado Bean Dip:

  • One 15-ounce can cannellini beans rinsed and drained
  • 1 large avocado seeded, peeled and coarsely chopped
  • 1/2 packed cup baby spinach
  • 1/3 cup fresh cilantro
  • 2 tablespoons fresh lemon or lime juice
  • 1 clove garlic smashed
  • 1 teaspoon salt plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper plus extra for seasoning
  • 2 tablespoons extra-virgin olive oil

For the chips:

  • 4 corn or flour tortillas
  • 1 tsp olive oil or melted coconut oil
  • Pinch of salt
  • Optional spices: Ground Cumin Ground Chili Powder, Garlic or Onion Powder


For the chips:

  1. Preheat the oven to 350 deg F.
  2. Cut each tortillas into 8 triangles.
  3. Add the tortilla triangles into a large bowl, and add the olive/coconut oil, salt and ½ tsp of any optional spices you would like. Depending on how bold you want the flavor to be, you may like to add another ½ - 1 tsp of optional spices.
  4. Lay the tortilla triangles on a cookie sheet in a flat layer with no overlapping. You may need more than one cookie sheet to do this.
  5. Place the tortillas in the oven and bake or 15-18 mins until the chips are golden brown and crispy.
  6. Remove from the oven and allow to cool slightly before serving.

For the Avocado Bean Dip:

  1. Place all the ingredients into a high speed food processor or blender.
  2. Blend all together to desired smoothness.
  3. Taste and add more salt and pepper as desired.