A delicious dip that you can make at home in just 10 minutes for a quick snack or party appetizer is this Avocado and White Bean Dip by Giada De Laurentiis using only 5 ingredients: cannellini beans, avocados, lemon juice, kosher salt, and fresh basil.

To make Giada Avocado and White Bean Dip, simply combine all ingredients in a food processor, blend until smooth, and serve with your favorite veggies or chips.

Same to her Avocado Hummus and Arugula Pesto, Giada’s Avocado and White Bean Dip is fresh, flavorful, and perfect for sharing.

Can I Make This Avocado and White Bean Dip Ahead of Time?

Absolutely, you can whip up this dip a day in advance. Just ensure you cover the surface with plastic wrap to prevent the avocados from browning. It’s like giving your dip a little tinfoil hat, minus the foil!

Giada Avocado and White Bean Dip Ingredients

• 1 (15-ounce) can of cannellini beans, drained and rinsed
• 2 avocados, peeled and diced
• 2 tablespoons of lemon juice (from about 1 large lemon)
• 1 teaspoon of kosher salt
• 1/3 cup of fresh basil, chopped
• For serving: assorted cut vegetables and toasted bread slices

How To Make Giada Avocado and White Bean Dip

1. Start Your Dip: Add the cannellini beans, avocados, lemon juice, and salt to a food processor. Process until you achieve a smooth texture.
2. Scrape and Pulse: Occasionally stop the food processor to scrape down the sides with a rubber spatula. This ensures everything blends evenly.
3. Add Freshness: Toss in the chopped basil and give it a few pulses just to mix through. Keep the basil vibrant and noticeable.
4. Ready to Serve: Spoon the dip into a serving bowl. Arrange cut vegetables and toasted bread around it, inviting everyone to dive in.

Recipe Tips

• Smooth Operator: Forget the chunky dip! For a silky texture, blend on high for an extra minute. Your blender will sound like it’s throwing a mini concert, but the result is worth the noise.
• Cool as a Cucumber: Chill your avocados in the fridge before blending. It keeps the dip cool and refreshing, especially handy if you’re not into the whole room-temperature dip vibe.
• Lime Light: Swap lemon for lime juice for a zesty twist. It’s like your dip just went on a tropical vacation!
• Double Dip: Who says you can’t double dip? Use a small ice cream scoop for serving to keep things hygienic and fun. It’s like giving everyone their own little dip mountain!

Recipe Variations

• Tex-Mex Mix: Add a taco seasoning packet to the mix for a Tex-Mex version. It’s like your dip just got a cowboy hat and is ready to salsa!
• Sweet and Savory: Blend in a ripe mango for a sweet and savory flavor combo. It’s like your dip decided to be a fruit salad but couldn’t commit.
• Feta Makes It Betta: Crumble some feta cheese on top before serving. It adds a salty kick, which is basically like your dip is throwing a little flavor party.
• Kale Yeah: Toss in some finely chopped kale for a green power boost. It’s like making your dip wear a superhero cape, only tastier!

What To Serve With Avocado and White Bean Dip

Serve your Avocado and White Bean Dip with sweet potato fries, multigrain crackers, endive leaves, jicama sticks, and snap peas.

You can also pair it with smoked almonds and quinoa crackers for an unexpected, crunchy twist.

How To Store Leftover Avocado and White Bean Dip

In The Fridge:

Place the leftover Avocado and White Bean Dip in an airtight container. Press a piece of plastic wrap directly onto the surface of the dip to prevent browning. This method will keep the dip fresh for up to 3 days.

In The Freezer:

Avocado and White Bean Dip does not freeze well due to the texture changes in avocados when frozen. The dip will become watery and lose its creamy consistency, which is not ideal for thawing and serving.

Check out More Giada Sauces & Dips Recipes:

• Giada De Laurentiis Classic Basil Pesto
• Giada De Laurentiis Bechamel Sauce
• Giada De Laurentiis Chimichurri Sauce