One of our favorite restaurants makes this appetizer called Guac-a-toni. The restaurant is a pizza joint, and the Guac-a-toni is an Italianfied take on guacamole. They serve it with a cracker-thin pizza crust baked a thin layer of crispy cheese. I can tell you (unashamedly) that I would be completely satisfied with only this as my meal!
I tell you that to tell you this. Cinco de Mayo is quickly approaching, and basil (the Italian side) seemingly makes a huge addition to a typical Mexican guacamole!
This recipe comes from Sarah at 20something Cupcakes. She first posted it back around the Superbowl, but trust me, you do not need a special occasion to make this dish. It has the standard line up for guacamole – avocado, lemon/lime juice, salt, cilantro, and shallots/garlic with an extra kick from basil and cannellini beans.Yum!
Someone send me a bag of chips, and I’ll be set. Enjoy!
Guacamole and White Bean Dip
Adapted from 20something Cupcakes
1/4 cup extra-virgin olive oil
4 cloves garlic
2 cans (15 oz each) cannellini beans (white beans)/, drained and rinsed
1/4 cup fresh lime juice
2-3 shallots, finely minced
1/4 cup chopped basil
1/4 cup chopped cilantro
salt and pepper to taste
Heat olive-oil in a pan over medium-low heat. You will use the garlic to make a garlic-infused oil. Crush the garlic cloves with the side of a chef’s knife, remove the dried wrapping, and add them to the oil. Cook bringing to a gentle sizzle, turning the heat down if necessary to keep the garlic from burning. Continue to sizzle for about 10 minutes or until the garlic is golden. Remove the garlic with a slotted spoon and throw it out.
Add the beans to the oil while on low heat. Cook until the beans absorb the oil and start to become crispy on the outside. Mash with a spoon and allow them to cook for about 5-10 minutes longer. Remove from the heat and cool.
Add the peeled, pitted avocado to a large bowl. Drizzle with the lime juice. Add the shallots, herbs, and beans. Mash together. Season to taste with salt and pepper.