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Spinach and Cannellini Bean Dip

October 21, 2009
Spinach and Cannellini Bean Dip

Spinach and Cannellini Bean Dip

Tomorrow’s book club day, my favorite day of the month.  Lately, we’ve been slacking on what we bring to book club, just due to the ever-present time restraints, but this month, we decided NO MORE … no more making excuses and bringing lackluster items.  Our friends will eat well (dammit)!!

Marc found a recipe on Serious Eats for a lighter version of Giada de Laurentiis‘s Spinach and Cannellini Bean Dip.  Seeing that tomorrow’s book club, we haven’t had a chance to dive in yet, but we did make the dip today, so that it had time to set and develop overnight.  Normally I don’t care for the look of white beans, but in this pureed, VERY green dip, you don’t see them which is good enough for me.  Plus, it’s a much healthier alternative to the heavy sour cream-and-mayo-based spinach dips that I know and love so much.  🙂

Spinach and Cannellini Bean Dip

  • 4 tsp. extra-virgin olive oil, divided
  • 2 cloves of garlic, minced
  • 2 6-ounce bags of baby spinach
  • 1 (14.5-ounce) can of cannellini beans, drained and rinsed
  • 1 tbsp. lemon juice (at least)
  • 1 tbsp. balsamic vinegar
  • 1-2 tsp. kosher salt, more to taste if desired
  • 1/4 tsp. freshly ground black pepper

1.  In a large, nonstick skillet, heat 1 tbsp. olive oil over medium heat.  Add half the garlic and cook until fragrant (30 seconds or so).  Add 1 bag of baby spinach and cook until fully wilted, about 3 minutes.  Remove spinach from heat and put in a bowl.  Repeat with the other half of the garlic and the second bag of spinach.  You may have to add another tsp. of olive oil to prevent sticking.

2.  Combine remaining olive oil, spinach, beans, lemon juice, balsamic, salt and pepper in a food processor.  Pulse mixture until it is the consistency that you’d like.

Ready to pulse

Ready to pulse

3.  Let set in refrigerator for at least 25 minutes.  Serve with tortillas, veggies or pitas.  Yum!

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One Comment leave one →
  1. October 22, 2009 12:42 am

    This looks super delicious! I believe I may make it this weekend! Thanks for vegetarian options!

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