Recipe: Spinach and cannelloni bean dip
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
Preparation
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.
Serving
Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.
Serving Size
4-6 servings
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