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).