Spinach and Cannellini Bean Dip

Total Time:
11 min
Prep:
2 min
Inactive:
5 min
Cook:
4 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 (6-ounce) bags baby spinach
  • 1 (15-ounce) can cannelloni beans, drained and rinsed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Directions

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.


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    This recipe is featured in:

    Heart-Healthy Foods