Time: 15 min.
Complexity: easily
Servings: 6

Sauté spinach and garlic in olive oil, then whisk together with canned white beans and spices to create a rich, green, thick dip that can be served as an appetizer, surrounded by crackers or crostini for dipping.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 2 (170 g) packages of small spinach
• 1 can (425 g) canned cannellini beans, rinsed
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp balsamic vinegar
• 1 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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spinach, cannellini beans, balsamic vinegar, lemon juice

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Preparation:

Step 1
• In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add half the spinach and cook for 2 minutes, until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
Step 2
• Combine the remaining olive oil, spinach, beans, lemon juice, balsamic vinegar, salt and black pepper in the bowl of a food processor.
Step 3
• Blend until smooth. Transfer to a small serving bowl. Serve with sliced ​​endive, crostini, or pita chips.

Votes: 5