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White Bean Dip with Champagne Shallot Mustard

1 can (15 oz.) white beans, drained and rinsed

1/4 cup Stonewall Kitchen Champagne Shallot Mustard

2 teaspoon lime juice

1/4 cup shredded carrots

2 to 3 scallions, trimmed and diced

Salt and pepper, to taste

In food processor, add beans, lime juice and mustard and puree until it is a smooth paste.
Place in a mixing bowl and add shredded carrots and diced scallions, mixing well.
Add salt and pepper to taste.
Serve with corn or tortilla chips, pita bread wedges or fresh vegetable sticks.