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