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Hass Avocado from Mexico Savory Bean Dip

Posted on Tuesday, January 31, 2006

The rich, creamy texture of Hass Avocados from Mexico compliments the creamy white beans perfectly!
The truffle oil adds a touch of elegance and a little decadence!

Makes makes about 3 cups servings

Ingredients

2

Hass Avocados from Mexico

1 15 ounce can

white navy beans, drained

1 small bunch

basil, roughly chopped (about 6 Tablespoons)

1/3 cup

chopped pitted black olives

1 Tablespoon

Champagne vinegar

1 Tablespoon

olive oil

1 teaspoon

white truffle oil

to taste

kosher salt and black pepper

Method

Halve and pit the avocados, scoop the flesh out into a large bowl.
Add the drained white beans and coarsely mash the beans and avocados together with a fork.
Add the remaining ingredients and mix gently.
Serve with rounds of French bread, brushed with olive oil and toasted until crisp.

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