Spinach and Cannellini Bean Dip

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Don't pay attention to the bad reviews; they must have done something wrong. I made this recipe with an extra clove of garlic, a touch more lemon & a touch more balsamic to account for a slightly larger can of beans. It had a lovely color, it was tasty WONDERFUL!! I made pita chips drizzled in garlic infused olive oil & dusted with oregano and S&P. The dip didn't even make it to the endives; it was sooooo good with the pita chips. Move over Tostitos....hello pita chips!

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This was very easy to make. Tasted light and creamy. I served it w/melba toast and as a topping for grilled chicken.

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I have made this dip twice now, and served it with endive and pita chips. My whole family loved it, and what a bonus that it made use of such healthy ingredients. It's a great way to snack, and I can't wait to try it in sandwiches, on pasta, etc.

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I modified the recipe and preparation a little w/ ideas from Anne Burrell, Michael Chiarello, and my wacky self after reviewing some of the constructive reviews below.

I put a gallon of water to boil in a stockpot, along with 2-3 Tbsp of sea salt and 3-4 crushed garlic cloves. I used (2 fresh spinach bunches ($1 each from the Farmer's Market in place of the bagged baby spinach, cutting just above the twist-tie to remove the stems. I then tossed the leaves in a big bowl of cold water to remove any dirt, straining and drying the leaves in a salad spinner afterward. I blended 3/4 cup water, 2-3 Tbsp sea salt, and 3-4 garlic cloves in a Magic Bullet blender and stirred that into an ice water bath. I submerged the spinach in the boiling water, then immediately moved it to the kicked-up ice water bath. I then removed handfuls at a time w/ a spider, forming cute little balls and squeezing to remove excess water. I then sliced the balls into quarters and sauteed the chopped spinach very quickly w/ fresh garlic, olive oil, and a pinch of salt. I then followed the rest of Giada's directions to end up w/ an affordable, healthy, and delicious spinach dip!

Thanks Giada!

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This recipe was a winner. Easy Easy Easy. I used fresh spinach added more garlic, lemon juice and balsamic vinegar to taste to give it a little more tang. I highly recommend making pita chips they reign over any chip out of a bag for this recipe. I even reused the dip (if there are left overs and put it over rice, chicken, and even salads. Mmmmm...

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This recipe was healthy, I'm sure, from the ingredients, but so much like baby food! The color was disgusting!! I served this as an appetizer to three others and we all agreed I should throw away the recipe!!

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I was very happy with this recipe. My prep time was a little longer than suggested here (I used bunch rather than bagged spinach so that I could go organic, but it was still very quick. We ate it as an appetizer before a family dinner and enjoyed it. This would be a great thing to offer at a party.

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I love this served chilled with whole wheat pita bread!

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I made this today and I find that 1 tablespoon of the Balsamic Vinegar is way too overpowering. I also added a lot more garlic.

I will try making it again, next time omitting the vinegar and I'll see what happens. I love spinach and beans, but all I taste is vinegar and sweetness, yuck!

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Healthy and Delicious. I also used it as pesto in pasta and incorporated it in speghetti and meatballs to add veggies and fiber. Loved it and will make again~