Spinach and Cannellini Bean Dip

By Arnette

Ingredients

• 2 tbsp. Extra-virgin olive oil
• 2 cloves garlic, minced
• 2 (6 ounce) bags baby spinach
• 1 ( 15 ounce) can cannelloni beans, drained and rinsed
• 1 tbsp. fresh lemon juice
• 1 tbsp. balsamic vinegar
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Details

Servings 4

Preparation

Step 1

In a large nonstick sksillet, heat tbsp. of 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 remaining sppinach. Let them 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.