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Creamy Spinach and White-Bean Dip
This garlicky vegan dip features creamy cannellini beans, fresh spinach, and chopped rosemary.
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
- 1/2 tsp. freshly ground black pepper
- 2 cups packed fresh spinach
- 1/2 tsp. salt
Directions
STEP 1
Drain the beans over a bowl and let stand, reserving the liquid.
STEP 2
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. Add the rosemary and black pepper; stir. Continue cooking, stirring periodically, until 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.
STEP 5
Cover tightly and refrigerate for up to four days. Serve with veggies and crackers for dipping.
This recipe originally appeared in Experience Life, Life Time’s whole-life health and fitness magazine.
Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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