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.