Dill-icious White Bean Dip
My mother-in-law makes a dill dip from sour cream that my daughter and I can't enjoy, so we whip up this healthier version instead! Packed with plant-based protein, fiber, and a punch of fresh dill, this creamy dip is perfect for pairing with gluten-free crackers, veggies, roasted bites, or as a spread on avocado toast. It's a great way to enjoy the flavors you love while nourishing your body. Store in the fridge for up to 4 days and dip into something delicious!
Serving Size: Serves 6
Ingredients:
1 (15-oz) can white beans (cannellini), drained and rinsed
1/4 cup tahini
2 tablespoons nutritional yeast
3-4 tbsp lemon juice
1/2 tsp sea salt
2 cloves garlic, chopped
1 tsp onion powder
1 tbsp extra virgin olive oil (optional)
1/4 cup chopped fresh dill, loosely packed
1-2 tsp lemon zest
Instructions:
In a food processor, blend the beans, tahini, nutritional yeast, lemon juice, salt, garlic, onion powder and olive oil until smooth.
Stir in the fresh dill and lemon zest, adjusting seasoning as needed.
Serve with your favorite dippers or spread on toast.
Nutritional Value: Rich in fiber, protein, and healthy fats, this dip is a guilt-free, delicious addition to any meal!
Diet: Gluten-Free, Dairy-Free, Vegan, Anti-inflammatory, Gut Friendly, Candida, Ayurvedic
