Spinach and Cannellini Bean Dip (Giada De Laurentiis) |
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Prep Time: 2 Minutes Cook Time: 4 Minutes |
Ready In: 6 Minutes Servings: 4 |
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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:
1. 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.
2. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
3. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.
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