Creamy Spinach and White-Bean Dip

This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.

Makes 6 servings
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

1 15-oz. can cannellini or navy beans
2 tbs. extra-virgin olive oil
6 cloves garlic, peeled and halved lengthwise
2 tsp. chopped fresh rosemary
½ tsp. freshly ground black pepper
2 cups packed fresh spinach
½ tsp. sea salt

Directions

STEP 1

Drain the beans over a bowl and let stand, reserving the liquid. Heat a small sauté pan over medium-low heat and add the olive oil, then add the halved garlic cloves and reduce the heat to low to maintain a gentle sizzle.

STEP 2

Add the rosemary and black pepper; stir. Continue cooking, stirring periodically, until the garlic is browned on both sides, about eight to 10 minutes. Remove from heat and let cool slightly.

STEP 3

Place the drained white beans in the bowl of a food processor and pulse a few times to chop. Scrape down the sides, then add the cooled oil-and-garlic mixture, spinach, and salt. Process to make a coarse purée.

STEP 4

Scrape into a bowl. If the mixture seems too thick, stir in some of the reserved bean liquid to reach desired texture. Cover tightly and refrigerate for up to four days. Serve with veggies and crackers for dipping.

STEP 5

Photography: Terry Brennan; Food Styling: Betsy Nelson

Thoughts to share?