Bean Dip with Horseradish
If you’re using canned beans, be sure to drain and rinse them to get rid of excess salt.
2 cups cooked beans (Cannellini, pinto or Great Northern)
2 tbsp extra-virgin olive oil
1 tbsp prepared horseradish
2 scallions, trimmed and minced
Salt to taste
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
2. Season with salt to taste.