Spinach and Cannellini Bean Dip

Photo: Spinach and Cannellini Bean Dip

TOTAL TIME: 11 min
Prep: 2 min
Inactive Prep: 5 min
Cook: 4 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
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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.

SERVINGS: 4; Calories: 175; Total Fat: 7.5 grams; Saturated Fat: 1 grams; Protein: 8 grams; Total carbohydrates: 27 grams; Sugar: 2 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 1,000 milligrams

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5

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  • on March 07, 2012

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    DELICIOUS !! And so healthy!!
    Easy to make, however I did not follow the directions for the prep.
    I saw Giada prepare this on TV. She used bagged spinach, right from the bag into food processor,along with garlic cloves, and the rest of the ingredients. She did not pre-cook anything.
    So, I did the same. Make sure to purée till smooth, then scoop up with the endive or pita chips.
    Simple & delicious !!

    people found this review Helpful.
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