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Butter Bean Dip with Basil

1 can butter beans -- (15oz)
1 medium zucchini -- about 7oz
1 clove garlic -- optional or use more
4 tbsp Parmesan cheese
1 cup loosely packed fresh basil leaves
salt and black pepper to taste

Wash the zucchini, but leave it whole. Cook in a pan of simmering water until very soft - about 20 minutes.

Drain and rinse the butter beans. Cut ends off the zucchini, squeeze most of the water out of it and chop roughly. Put all ingredients into a blender and puree until smooth.

Let flavors blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.

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