Top | Jamsa, Salsas, Sauces, Condiments

Spinach Cannellini Ben Dip

(recipe, Katie Hickey)


Super healthy and super tasy. Best served with toasted pita wedges.


  1. 4 tsp. extra-virgin olive oil, divided
  2. 2 cloves garlic, minced
  3. 1 10.0 -ounce bag fresh spinach or 2 (6-ounce) bags baby spinach
  4. 1 (14.5-ounce) can cannellini beans, drained and rinsed
  5. 1 Tbsp. (or more) fresh lemon juice
  6. 1 Tbsp. balsamic vinegar
  7. 1 tsp. kosher salt
  8. ¼ tsp. freshly ground black pepper


  1. In a large nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add half the garlic and cook until fragrant, about 30 seconds to 1 minute. Add ½ the bag of spinach and cook until fully wilted, about 2 to 5 minutes. (If there are still large unwilted stems at that point, cut them off.) Remove spinach to a bowl to cool, and repeat the whole process with another teaspoon olive oil and the remaining half of the garlic and spinach.
  2. Combine the remaining olive oil (or not, really), spinach, beans, lemon juice, balsamic vinegar, salt, and pepper in a food processor. If it all doesn't fit at first, pulse a few times with ½ the spinach, and then add the rest.
  3. Blend until mixture is to the consistency you like. Serve with tortilla, pita, or veggies.