Recipe Station

The best part of this recipe is it doesn’t involve a fryer. So not only are you saving a messy clean up, but by baking these you won’t feel bad when you eat the entire plate all by yourself!

…Which is exactly what I did.

The Ingredients To Get Together: 

• 2 avocados, peeled
• 1½ cup Grindstone Bakery Quinoa Loaf crumbs (about 4, ½” slices)
• ½ cup nutritional yeast
• ¼ cup dijon mustard
• ¼ tsp salt and pepper
• Dip:
• 1 cup white beans
• ¼ cup parsley
• 2 cloves garlic
• 1 lemon, squeezed
• salt and pepper, to taste

The Instructions To Follow:

1. Preheat the oven to 400F and lightly grease a baking sheet.
2. Slice the avocados ½” thick and set aside.
3. In a bowl, combine the quinoa bread crumbs, nutritional yeast, salt, and pepper.
4. In a separate small bowl, add dijon mustard.
5. One by one dip the avocados in the dijon mustard, then coat in bread crumbs. Place on the baking sheet and continue until all avocados are coated. Place in the oven for 12-15 minutes, or until golden brown.
6. In the meantime, in a food processor puree the beans, parsley, garlic, lemon, salt, and pepper until smooth.
7. Remove the fries from the heat and plate with dip. Serve immediately.

If you are from California or have been to California you know our love for Ranch. We dip everything in it, pizza, fries, onion rings, my husband dips his burger in it, so of course the second time I made these I pulled out the buttermilk ranch, but really you can dip them in anything!