White Bean and Carrot Curry Dip

• 1 can (15 Oz. Can) Cannellini Beans, Drained And Rinsed
• 1/2 cups Baby Carrots Or Chopped Carrots
• 1/4 cups Shredded Mozzarella Cheese
• 1/4 cups Shredded Asiago Cheese
• 1 clove Garlic
• 2 teaspoons Curry Powder
• 1/4 teaspoons Salt
• 1 Tablespoon Olive Oil

1. Add beans, carrots, cheeses, garlic, curry powder and salt into a food processor.
2. Process until carrots are fully chopped and mixture is combined.
3. Continue processing and stream in olive oil, starting with 1 tablespoon and adding more until mixture is smooth and creamy.
4. Note: I really like the taste of curry.
5. If you prefer less, start with 1 teaspoon of curry powder and add more to taste.

beans, carrots, mozzarella cheese, asiago cheese, clove garlic, curry, salt, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/white-bean-and-carrot-curry-dip/ (may not work)