Appetizers / Soups / Salads

Spinach and Cannellini Bean Dip takes 7 minutes to prepare.

Spinach and Cannellini Bean Dip takes several minutes to cook.

Spinach and Cannellini Bean Dip makes 10 servings.

The ingredients for Spinach and Cannellini Bean Dip are:

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
10-ounce package frozen spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Here is how you make Spinach and Cannellini Bean Dip:

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 the spinach and cook for 2 minutes. 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.Number of Servings: 10Recipe submitted by SparkPeople user COCOH23.

The nutritional information for Spinach and Cannellini Bean Dip is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 71.0

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 291.8 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.8 g
• Protein: 3.9 g