Three-Dip Dinner

• 1 ripe avocado, peeled, pitted and chopped
• 1/2 cup plain yogurt
• 3 tablespoons lime juice
• Salt
• 1 15.5-oz. can white beans, drained and rinsed
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 small clove garlic, chopped
• 1 15.5-oz. can black beans, drained and rinsed
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 pint cherry tomatoes
• 1 16-oz. bag baby carrots
• 6 small pita breads, cut into wedges
• 2 celery ribs, cut into sticks, optional

1. Mash avocado, yogurt and 1 Tbsp. lime juice together in a bowl until well combined but still a little chunky. Season with salt.
2. Combine white beans, lemon juice, 2 Tbsp. olive oil and garlic in food processor and process until smooth. Season with salt. Scrape into a second bowl.
3. Combine black beans, remaining 2 Tbsp. olive oil, remaining 2 Tbsp. lime juice, chili powder, cumin and salt in food processor and process until smooth. Scrape into a third bowl.
4. Serve 3 dips with tomatoes, carrots, pita wedges and celery, if desired, for dipping.

avocado, plain yogurt, lime juice, salt, white beans, lemon juice, olive oil, clove garlic, black beans, chili powder, ground cumin, tomatoes, carrots, pita breads, celery

Taken from www.myrecipes.com/recipe/three-dip-dinner (may not work)