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Spinach Cannellini Dip


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Rate this recipe 4.8/5 (4 Votes)


  • For the Dip:
  • 10 oz. frozen chopped spinach – thawed and drained
  • 29 oz. can cannellini beans – drained
  • 4 cloves of garlic
  • Juice of 1 small lemon or 1/2 large lemon
  • 1/4 cup olive oil
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes


Preparation time 5mins
Adapted from


Step 1

Combine all of the above in a food processor and process until smooth.

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