Tools: Measuring cups and spoons, electric blender, spatula
2-½cupscooked navy beans
¼cupapple cider vinegar
¼cupfresh dillfinely chopped
Combine all ingredients except dill in an electric blender and then blend until it is smooth. Because the sour cream is thick, the blender blade may spin freely in an air pocket. To correct this problem, use spatula to fold down the mixture and pulse intermittently if necessary.
Transfer the sour cream into a serving dish and then add dill. Use spatula to fold the dill and sour cream together. Cover with plastic wrap or lid and then chill in refrigerator for at least 2 hours before serving.