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Spinach and Cannellini Bean Dip
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We included this delicious dip in our Italian comfort food feast in the Fall, 2012, issue of Graze. This dip is simple to prepare and impressive! Serve it with a variety of crostini - small slices of toasted Italian bread. 
serves 12



2 tablespoons extra-virgin olive oil, divided

2 cloves garlic, minced

12 ounces baby spinach

1 15-ounce can cannellini beans, drained and rinsed

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 tablespoons oil-packed sundried tomatoes, chopped

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Spinach and Cannellini Bean Dip
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!



  1. In a large skillet, heat 1 tablespoon of the oil, over medium heat. Add garlic and sauté about 1 minute. Add ½ of the spinach and cook for 2 minutes, until wilted.
  2. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
  3. Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt and pepper in the bowl of a food processor.
  4. Blend until the mixture is smooth. Transfer to a bowl and fold in chopped sundried tomatoes.
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