Spinach Dip

Perfect with crunchy vegetable sticks, or toasted pitta breads

6
5
5
Equipment: 
  • Frying pan
  • Sharp knife
  • Chopping board
  • Colander
  • Food processor
Ingredients: 
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 340g spinach
  • 1 (425g) tin cannellini beans, drained and rinsed
  • 1 tbsp lemon juice
  • 15ml balsamic vinegar
  • Black pepper to taste
Simple steps: 
  1. In the frying pan, heat one tablespoon of the oil, over medium heat
  2. Add the garlic and cook for about one minute
  3. Add half of the spinach and cook for two minutes until wilted
  4. Repeat with the remaining spinach. Let the mixture cool for a few minutes
  5. Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, and pepper in the bowl of the food processor
  6. Blitz until the mixture is smooth
  7. Transfer to a small serving bowl
Calories: 
292
Protein: 
18.4g
Fat: 
5.5g
Saturated fat: 
0.8g
Carbohydrates: 
45g
Sugars: 
1.9g
Salt: 
63mg
Dietary fibre: 
18.9g
Allergen information: 
None