White Bean Dip, Gluten-Free
From: Art of Gluten-Free Baking
http://artofglutenfreebaking.com
Ingredients
1- 15 ounce can Navy or cannellini beans (or 2-ish cups cooked)
1/3 cup sesame tahini
1/4 cup olive oil
1/2 cup plain yogurt
1/4 cup apple cider vinegar or lemon juice
1 teaspoon onion powder (or 1 tablespoon dried onion)
1/2 teaspoon garlic powder (not salt)
3/4 teaspoon salt
Cooking Directions
Place all ingredients in a blender or food processor. Blend/process until mixture is smooth.
Store in an airtight container in the refrigerator for up to 10 days.