Spinach and Canellini Bean Dip
cami
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.
Source: cami
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