Cannellini Bean Dip

Cannellini Bean Dip

15 Ounces Of Cannellini Beans, Rinsed and Drained
A Teaspoon Of Lemon Zest
A Clove Of Garlic Minced
A Tablespoon Of Chopped Fresh Italian Parsley
A Tablespoon Of Olive Oil
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/2 Teaspoon of Sea Salt
¼ Cup Chicken Broth

Into a sauté pan, add the olive oil, lemon zest, garlic, red pepper flakes, and the sea salt. Cook on medium heat for 2 minutes. Add the cannellini beans. Stir to coat the beans with the garlic, lemon zest, and the olive oil. Continue to cook on medium heat for 4 minutes stirring frequently. Reduce the heat to low. Add the chicken broth and the parsley. Stir to incorporate. Turn the heat off and let the mixture cool for 10 minutes.

Put the mixture into a food processor. Pulse until smooth. Taste and add more sea salt and/or crushed red pepper flakes, if desired. Serve with chips or toasted French bread.

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