Avocado Toast

Avocado Toast Guacamole

3.54 oz bag 3.54 oz box

Certified Gluten Free
Saturated Fat Free
Cholesterol Free
Non-GMO Project Verified
Vegan

Ingredients

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.

CONTAINS: Sesame

Nutrition Facts

Serving Size 12 crackers (30g)
Servings Per Container - About 3.5

Calories 130

% Daily Value
Total Fat 3g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.5g
Cholesterol 0mg 0%
Sodium 140mg 6%

% Daily Value
Total Carbohydrate 23g 8%
Dietary Fiber <1g 2%
Total Sugars <1g
Includes 0g Added Sugars 0%
Protein 2g

% Daily Value
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0.4mg 2%
Potassium 0mg 0%

Creamy White Bean Dip with Chimichurri

Crackers

1 pkg (4 oz) Crunchmaster® Crackers

Pantry

1 can (19 oz) cannellini (white kidney) beans, drained and rinsed
1/3 cup olive oil, divided
1 tbsp red wine vinegar

Produce

2 cloves garlic, minced, divided
3 tbsp freshly squeezed lemon juice
3 tbsp chopped fresh parsley
2 tbsp chopped cilantro
1 tbsp chopped fresh oregano
2 tsp minced red chile pepper

Baking & Spices

1/2 tsp salt, divided
1/2 tsp black pepper, divided

Directions

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.