Yogurt and Bean Dressing With Thai Flavors

• 1 small garlic clove, halved, green shoot removed
• 1/2 cup cooked white beans, drained and rinsed if using canned beans
• 1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
• 1 ice cube, if using Greek yogurt
• 1 teaspoon minced fresh ginger
• 1-2 teaspoons soy sauce, to taste
• 1 teaspoon sriracha (more to taste)
• 1 teaspoon brown sugar
• 1 1/2 tablespoons fresh lime juice
• Salt to taste
• 1 tablespoon chopped cilantro
• 1 tablespoon grape seed oil

1. Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides.
2. Stop processor and scrape down.
3. Add beans, yogurt, and ice cube and process until smooth.
4. Add remaining ingredients and process until mixture is smooth.
5. Taste and adjust seasoning.
6. Scrape into a bowl.
7. Serve as a dip or use with grains or crisp salads (its a bit too thick for delicate lettuces like spring mixes).

garlic, white beans, milk, yogurt, fresh ginger, soy sauce, sriracha, brown sugar, lime juice, salt, cilantro, grape seed oil

Taken from cooking.nytimes.com/recipes/1016570 (may not work)