Note: I used probably 3 tablespoons of horseradish to make it spicier. And of course, I never use onions. The next day, I used the remaining bean dip in tuna salad instead of mayonaise. It worked great!
2 cups cooked beans, drained (cannellini, pinto, or Great Northern)
2 tablespoons extra-virgin olive oil
1 tablespoon 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. Salt to taste. Serves 8.