Spinich and Cannellini Bean Dip

Spinach and Cannellini Bean Dip (serves 4)
 
Ingredients:
2 cloves garlic
2 6 oz. bags baby spinach    
1- 16 oz. can cannelloni beans, drained and rinshed
1 tbsp. fresh lemon juice
1 tbsp. balsamic vinegar    
1 tsp. sea salt or kosher salt    
1/2 tsp. pepper    

In a large nonstick skillet, heat 1 tbsp. oil over medium heat. Add the garlic and cook until fragrant (1 min.) and add 1/2 of the spinach and cook for 2 min. until wilted, let cool for a min. and repeat with the second bag.    

Place spinach, remaining olive oil, cannelloni beans, lemon juice, vinegar, salt and pepper in the bowl of a food processor. Blend until the mixture is smooth. Serve with endive spears or celery or pepper scoops (or whole wheat pita chips).

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