Chipotle Butternut Squash and White Bean Dip

INGREDIENTS

3 cups

packed roasted butternut squash* (or 2 cups if already pureed)

1 14 ounce can

white beans, drained and rinsed (cannellini or Great Northern both work)

2 cloves

garlic, roughly chopped

6 tbsp

fresh lemon juice (from about 1 1/2 lemons)

2 tbsp

nutritional yeast (entirely optional)

1 tbsp

chipotle Tabasco sauce

1/2 tsp

onion powder

chopped cilantro

tortilla chips or veggies