White Bean and Garlic Dip

Makes 3 cups

2 cans (19 oz) cannellini beans drained and rinsed
1/2 c broth
4 cloves garlic
2 shallots, sliced
1 tsp chopped rosemary
1 c diced carrots
lemon juice
1 tsp lemon zest
3/4 tsp salt
1/2 tsp black pepper

1. Puree all but 1 c of beans with broth, garlic, shallots and rosemary until smooth
2. transfer to slow cooker with reserved beans and carrots
3. Cook on high for 2 hours
4. Stir in lemon juice, salt and pepper.
Serve

79 cal per 3/4 c, 4 g fiber