Spinach and Cannellini Bean Dip
Leah
ingredients
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 2- 6 oz. bags baby spinach
- 1- 15 oz. can cannelloni beans, drained and rinsed
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. balsamic vinegar
- 1 tsp. kosher salt
- 1/4 teaspoon freshly ground black pepper
directions
- 1
In a large non-stick skillet, heat 1 Tbsp. 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, balamic vinegar, salt, and pepper in the bowl of a food processor.
- 3
Blend until the mixture is smooth.
- 4
Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips
Source: Today Show
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews