White Bean Dip, Gluten-Free

From: Art of Gluten-Free Baking

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.