The Covered Dish - Avocado/Bean Dip

This past week was filled with lots of errands and projects around the property. We scheduled a cruise with friends to Alaska in the fall, which is certainly something to look forward to! And, we received lots
of rain here in the Ozark Mountains. It is sure good to see the lake all filled up once again. We enjoyed a couple of lunches out and about, and went to a Birthday Party. My tomatoes are finally getting potted! I’ve got my fingers crossed we’ll have a decent supply later this summer. We also quietly celebrated 28 years of marriage on the 30th.
This week I’m running another fresh and healthy dip recipe which you could use with the summer tomatoes. Funny; I can still remember the day I first tasted this recipe, it was at an Atchison, KS restaurant just a few miles from Platte City, MO. It was summer and we were sitting outside under an umbrella. As my norm, I came home and recreated the recipe. I also remember we took our good friend, Mary Kay with us that day.
This recipe is hearty enough that you don’t need too much to accompany it. I think this is nice alongside blackened whitefish. On the cumin I don’t indicate how much to use. Start with ½ teaspoon and taste from there. Before you add the avocados swish them in white soda, lemon or lime juice, to keep them from turning. Drain them well and then add to the recipe.
On the beans remember to squish part of them and leave the rest whole. We’re picking up some nice protein with the white northerns.
As you work with the tomatoes they would be best with the seeds removed. Leave the skin on to help retain the ‘body’. With the fresh garlic add what you desire, I would use at least 1-2 teaspoons ground.
On the red onion it might be nice to soak it in ice cold water for 30 min – 1 hour. This will pull off some of the zing from the onion. If you don’t know the likes and dislikes of your guests serve the cilantro chopped and to the side.
Serve the dip with tortilla chips or perhaps homemade chips made with soft taco shells. It will be something ‘different’ and refreshing. I might even think about sprinkling in a bit of fresh lemon juice, ‘if’ you didn’t
use it on the avocados.
Believe it or not it’s the first week of June, wow! Simply yours, 
The Covered Dish.

Avocado/Bean Dip
3 ripe avocados, mash half/chunk the remainder
(Lemon Juice helps to keep an avocado from turning so brown.)
1 can white northern beans, rinsed
(Mash half/rest left whole)
3 medium tomatoes, remove seeds, and chunk
1 red onion, diced
Fresh Garlic, if desired 1-2
Cumin, start with ½ teaspoon and taste
Fresh Cilantro, chopped
Mix together gently, serve with Mexican Chips, serves 4-6 persons.