Spinach and Cannellini Bean Dip
Spinach and Cannellini Bean Dip
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 175 calorie
- Total Fat
- 7.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1000 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 9 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 11 min
- Prep: 2 min
- Inactive: 5 min
- Cook: 4 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 175 calorie
- Total Fat
- 7.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1000 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 9 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 11 min
- Prep: 2 min
- Inactive: 5 min
- Cook: 4 min
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
- 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.
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