Charred Corn & Avocado Dip I Georgie Eats

Combine the cannellini beans, avocado, yoghurt, most of the lime juice (saving a tbsp for the chipotle oil), jalapenos, coriander and a good pinch of salt and black pepper in a blender adding a dash of water if needed, to help it along. Blend until smooth and super creamy, then taste and adjust the seasoning, if needed.