This recipe comes from our memory of a white bean dip a friend used to make, but we never got the recipe. So Connie started playing with what she remembered it tasted like and, voilá.
White Bean Dip
- 3 cups cooked Cannellini beans
- 3 tablespoons nutritional yeast
- 1 lemon juiced
- 3 tablespoons capers
- 1 tablespoon mustard
- 2 teaspoons brown rice vinegar
- 1 tablespoon no salt seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
Add all ingredients to a food processor and process until smooth.
This is a great dip to use with:
- Veggies sticks
- Corn thins, rice cakes or crackers
- As a spread on an avocado sandwich
- As the spread in a wrap or lettuce wrap with other veggies