Spinach and Cannellini Bean Dip

  • Level: Easy
  • Total: 11 min
  • Prep: 2 min
  • Inactive: 5 min
  • Cook: 4 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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

  1. 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.
  2. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
  3. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

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