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

• 1. Place all ingredients in a blender or food processor. Blend/process until mixture is smooth.

  2. Store in an airtight container in the refrigerator for up to 10 days.