Spinach and Cannellini Bean Dip

Name: Spinach and Cannellini Bean Dip
Prep time: P0Y0M0DT0H2M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 11 min

Prep: 2 min
Inactive: 5 min
Cook: 4 min

Yield: 4 to 6 servings

Level: Easy
Total: 11 min

Prep: 2 min
Inactive: 5 min
Cook: 4 min

Yield: 4 to 6 servings

Ingredients

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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.