Spinach-Bean Dip
Cynthia McKinley
This is a twist on the usual Spinach Dip.
ingredients
- 1 box frozen chopped spinach, thawed
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup sour cream
- 1 envelope vegetable soup mix (from a 1.8 ounce package)
- 1/4 cup milk
- Salt to taste
directions
- 1
1. Drain spinach; squeeze out excess liquid. Place beans in a food processor. Puree until smooth. Add sour cream, soup mix and milk. Pulse until blended.
- 2
2. Transfer to a portable container or bowl and stir in chopped spinach. Refrigerate 2 hours, or until serving.
Source: Cynthia McKinley
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