Description
Spread on slices of fresh baguette, this zucchini and white bean dip makes a perfect, simple appetizer.
Ingredients
- 1 can (15 Oz. Size) Cannelli Beans
- 1 cup Zucchini, Grated
- ½ teaspoons Fresh Rosemary, Chopped
- 1 teaspoon Lemon Zest
- ½ teaspoons Red Pepper Flakes
- 1 pinch Sea Salt
Preparation
Blend cannelli beans using a food processor until mostly smooth. Add grated zucchini and blend again, this time until entirely smooth. Add chopped rosemary, lemon zest, red pepper flakes and salt and pulse to combine. Serve immediately, with baguette slices. Cover and store any leftovers. (Leftovers can be served cold.)
