Spinach and Cannellini Bean Dip

Ingredients

• 12 ounce baby spinach 
• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 cloves garlic minced
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 15 ounce cannelloni beans drained and rinsed canned
• 2 tablespoons olive oil extra-virgin

Equipment

• food processor
• bowl
• frying pan

Directions

1. In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach.
4. Let the mixture cool for a few minutes.
5. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
6. Blend until the mixture is smooth.
7. Transfer to a small serving bowl.
8. Serve with endive spears, crostini or pita chips.