Creamy Avocado Bean Dip

 I didn't have anything to make salsa, so I invented this dip instead. 

Yields: Approximately 1 cup Prep time: 5 minutes

Ingredients:

• 4 oz (approximately ½ cup) mashed avocado (about 1 small to medium avocado)
• 2 oz (approximately ¼ cup) sour cream
• 1 tablespoon lime juice (or more to taste)
• 1-2 teaspoons chopped green chiles (adjust to your spice preference)
• ½ - ¾ of 1 packet (adjust to taste, usually around ½ - ¾ teaspoon) Goya Sazón with Coriander and Annatto (or your preferred Goya seasoning packet)
• ¼ cup cooked pinto beans (canned, rinsed and drained, or freshly cooked)

Instructions:

1. Combine Avocado and Sour Cream: In a small bowl, combine the mashed avocado and sour cream. Stir until well combined and smooth.
2. Add Lime Juice and Green Chiles: Squeeze in the lime juice and add the chopped green chiles. Stir to distribute evenly.
3. Mix in Goya Seasoning: Add about half to three-quarters of the Goya Sazón packet. Stir thoroughly to incorporate the seasoning and achieve a nice color. Start with a smaller amount and add more to taste.
4. Stir in Pinto Beans: Gently fold in the cooked pinto beans. You can lightly mash some for a smoother texture if desired.
5. Taste and Adjust: Taste the dip and adjust the lime juice, green chiles, Goya seasoning, or add a tiny pinch of salt if needed. Be mindful of the salt already in the Goya seasoning.