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Tuesday, March 15, 2011

Recipe Gurl's Review of Giada's Spinach and Cannellini Bean Dip

Don’t be scared by the appearance of this dip, it is sooo good, and for anyone trying to lose/maintain weight, get ready for an event, or just getting ready to get into a bikini, this is a great thing to snack on throughout the day, or even to replace a meal with. I make this weekly and eat if for dinner after I go to the gym just so I'm not eating something heavy right after working out. It says to use a food processor, but for the first year I made this dip I didn’t have one so I used a blender, but a food processor is MUCH easier to use with the recipe now that I have one. I love dipping Trader Joes less sodium pita chips in this. If you can't find cannellini beans in the grocery store, sometimes they are called "Great Northern Beans" these are the same thing.


2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

1 comment:

  1. I can attest to how delish this is -one of my fave healthy snacks!