Spinach And Cannellini Bean Dip Recipes

WARM SPINACH-WHITE BEAN DIP WITH CRUDITES

Steps:

• Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.
• Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
• Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.

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.