Zucchini and White Bean Dip

• 1 can (15 Oz. Size) Cannelli Beans
• 1 cup Zucchini, Grated
• 1/2 teaspoons Fresh Rosemary, Chopped
• 1 teaspoon Lemon Zest
• 1/2 teaspoons Red Pepper Flakes
• 1 pinch Sea Salt

1. Blend cannelli beans using a food processor until mostly smooth.
2. Add grated zucchini and blend again, this time until entirely smooth.
3. Add chopped rosemary, lemon zest, red pepper flakes and salt and pulse to combine.
4. Serve immediately, with baguette slices.
5. Cover and store any leftovers.
6. (Leftovers can be served cold.)

cannelli beans, zucchini, fresh rosemary, lemon zest, red pepper, salt

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