INGREDIENTS:
1 cup salt-free cannellini beans, rinsed & drained
1 cup plant milk
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon dried dill
2 teaspoon fresh dill
1 teaspoon low sodium miso, optional
1 tablespoon fresh lime juice
PREPARATION:
1-Place everything in a high speed blender except for the fresh dill. Blend until smooth.
2-Add to this mixture fresh dill and pulse a few times until everything is incorporated.
3-Place everything in a jar and refrigerate. Should last about 4-5 days.