Dip Dip

I was watching Everyday Italian on the Food Network and knew I had to try out this healthy bean dip. Spinach is sauteed with garlic then blended with cannellini beans and a touch of balsamic vinegar to make a delicious, nutritious snack.


Spinach and Cannellini Bean Dip (www.foodnetwork.com, Giada De Laurentis)

2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
2 (6-oz.) bags baby spinach
1 (15-oz.) can cannelloni beans, drained and rinsed
1 Tbs. fresh lemon juice
1 Tbs. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

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.