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INGREDIENTS: Rice Flour, Potato Starch, Guacamole Seasoning (Tapioca Maltodextrin, Salt, Tomato Powder, Cane Sugar, Crystallized Lime [Citric Acid, Lime Oil, Lime Juice], Citric Acid, Jalapeno Pepper Powder, Spices, Natural Flavors), Avocado Oil*, Avocado Powder (Avocado, Maltodextrin, Modified Potato Starch, Citric Acid, Ascorbic Acid (to preserve freshness), Tocopherols (to preserve freshness)), Spinach Powder (Color), Dried Onion, Poppy Seeds, Rolled Oats, Sesame Seeds, Garlic Powder, Flax Seeds, Millet, Natural Flavor. *Adds a trivial amount of Saturated Fat.
Fresh, zippy chimichurri adds a vibrant flare to this delicious, creamy dip. Served with Avocado Toast Crackers, this plant-based recipe is perfect for easy entertaining and snacking.
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Serves: 6
Into food processor, add cannellini beans, 2 tbsp oil, half the garlic, lemon juice, half the salt and half the black pepper; pulse until smooth and creamy. Transfer to serving bowl.
In medium bowl, stir together remaining olive oil, remaining garlic, parsley, cilantro, oregano, vinegar, red chile pepper, remaining salt and remaining black pepper.
Drizzle chimichurri evenly over dip and serve with Crunchmaster® Crackers for dipping.
TIP: Dip and chimichurri can be made up to 2 days in advance. Store in separate airtight containers in refrigerator and assemble right before serving.
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