Spinach and Cannellini Bean Dip
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 340g baby spinach
- 1 (425g) tin cannellini beans, drained and rinsed
- 1 tbsp fresh lemon juice
- 15ml balsamic vinegar
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
In a large non-stick frying pan, heat one tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about one minute. Add half of the spinach and cook for two minutes until wilted. Repeat with the remaining 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.
Blitz until the mixture is smooth. Transfer to a small serving bowl. Serve with chicory spears, crostini or pitta bread.