Avocado, Cannellini and Basil Dip

The addition of cannellini beans and fresh Basil leaves makes a great alternative to regular avocado dip with the added bonus of being dairy free and gluten free (be sure to check beans are not tinned with any wheat etc) easy to take to picnics or gatherings and a delicious base for sandwiches. Combine it how you like!  Serve it with your favourite veggies - radishes, celery, carrots, tiny tomatoes or your favourite crackers.  Inspired by Giada De Laurentiis Italian dip recipe - a fresh, simple, summery spread.  Enjoy! Colleen

Avocado Cannellini dip by Feed Your Inner Cook

Preparation      10 minutes
No Cooking
Makes a very generous serve - plus keeps well in airtight container in fridge (4-5 days)

Ingredients
400 gram tin Cannellini beans. Rinsed well, Drained.  NB if gluten free check label
2 avocados - peeled, deseeded and flesh roughly diced
2 tablespoons fresh lemon juice (approx 1 lemon)  plus the zest of 1 lemon
1 teaspoon sea salt  
tiny pinch ground white pepper (adjust to your preference)
1/3 cup fresh basil - roughly chopped.  You might need more depending on basil "oomph"

Your choice of sliced vegetables, chips, breads to serve

Method
Using a food processor - pulse the ingredients together in short bursts until smooth. 
Taste and adjust to your taste - maybe a dash more lemon, basil or salt?
I find flavours improve if refrigerated for 20 minutes or so in an airtight container then serve cool but not fridge-cold.  
                                                Enjoy!     Colleen