Best Spinach And Cannellini Bean Dip Recipes

SPINACH AND CANNELLINI BEAN DIP

Steps:

• 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. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

HEALTHY SPINACH AND CANNELLINI BEAN DIP

Steps:

• 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 one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of spinach. Let the mixture cool for a few minutes.
• Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
• Blend until the mixture is smooth.

SPINACH AND CANNELLINI BEAN DIP

Steps:

• 1. In a large nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add half the garlic and cook until fragrant, about 30 seconds to 1 minute. Add 1/2 the bag of spinach and cook until fully wilted, about 2 to 5 minutes. (If there are still large unwilted stems at that point, cut them off.) Remove spinach to a bowl to cool, and repeat the whole process with another teaspoon olive oil and the remaining half of the garlic and spinach. 2. Combine the remaining olive oil, spinach, beans, lemon juice, balsamic vinegar, salt, and pepper in a food processor. If it all doesn't fit at first, pulse a few times with 1/2 the spinach, and then add the rest. 3. Blend until mixture is to the consistency you like. Serve with tortilla, pita, or veggies.