Lemon Rosemary White Bean Dip

INGREDIENTS

1 15 ounce can

Cannellini Beans (drained and rinsed)

1/2 cup

red onion (rough chopped)

7 tsp

fresh lemon juice ((2 Tablespoons + 1 teaspoon))

1 tbsp

lemon zest

2 tbsp

Queen Creek Rosemary Olive Oil

1 tbsp

fresh rosemary (minced)

3/4 tsp

salt

1/2 tsp

red pepper flakes