spinach and cannellini dip.

this is an amazingly healthy recipe, and quite full of flavor too.  this is another “giada” recipe, from her healthy cookbook ~

here’s what you need…

  • 2 bags of organic baby spinach
  • 2 cloves garlic, minced
  • 1 can cannellini beans, drained and rinsed
  • juice of a lemon (or two)
  • S&P
  • olive oil
  • balsamic vinegar (the white kind, if you’ve got it)

directions heat olive oil in a large frying pan and drop in garlic for about 30 seconds or less.  throw in one bag of spinach, sprinkle some salt and pepper on top, toss, and watch it wilt.  throw in the 2nd bag when there’s room and wilt it down as well, but it doesn’t have to wilt down all the way.  if you leave some green, your dip will be a brighter, prettier green.

scoop mixture into a food processor and add the beans, lemon juice (oh heck ~ might as well as the zest too!), a splash of balsamic vinegar, and a little more salt and pepper.

taste test ~ it should be bright and garlicky with a tangy punch of balsamic vinegar.  if you want a silkier texture, add more olive oil.

serve at any temp with crackers or tortilla chips, or even crisp veggies!

that’s all.  you could add parm, but isn’t it nice to have a dip that’s completely healthy, and dairy free, for once?

i don’t have a picture.  we ate it all too fast!

 

 

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