California Avocado White Bean Dip

Overhead, Close-up shot of a white bean avocado dip topped with charred limes.

5 from 1 reviews



Charred Scallions

2 limes

2 teaspoons avocado oil

2 teaspoons honey

3 tablespoons minced scallions


1 cup cooked white beans, drained and rinsed if using canned

1 California avocado

¼ cup packed fresh cilantro

¼ teaspoon sea salt

¼ to ½ cup water


Cilantro, for serving

Charred lime wedges, for serving


  • Zest the limes and set the zest aside. Slice the ends off the lime and cut off the peel. Carefully segment/supreme each lime. Squeeze out any leftover lime juice and throw away the pith.
  • Heat the avocado oil and honey in a small skillet. Add the minced scallions, lime segments, and any extra lime juice. Cook on medium-low heat until the limes are broken down and the looks caramelized, 3 to 4 minutes. Remove from the heat, stir in ½ teaspoon of the lime zest, and set aside.
  • Combine the remaining ingredients, through the seas salt, in a blender or food processor, along with the cooked lime mixture. Add a splash of water as needed to thin the dip enough to puree it smooth. Taste and add more salt as needed.
  • Transfer to a bowl and top with extra cilantro, scallion greens, and charred lime wedges.


Tips + Tricks: To char the lime wedges, heat 1 teaspoon of avocado oil in the pan. Place the limes in the pan and cook until browning on each cut side.

Use up leftover ingredients: avocado, white beans, limes