Healthy Spinach And Cannellini Bean Dip Recipes
SPINACH AND CANNELLINI BEAN DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 175 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1000 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 8 grams, Sugar 2 grams
SAUTEED CANNELLINI WITH SPINACH AND GARLIC
Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.
Provided by SarasotaCook
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
- Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.
WARM SPINACH-WHITE BEAN DIP
From Martha Stewart - Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.
Provided by shmeks02
Categories Low Cholesterol
Time 20m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.
- Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
- Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.
Nutrition Facts : Calories 80.5, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.4, Sodium 279.4, Carbohydrate 10.4, Fiber 2.5, Sugar 0.3, Protein 6.1
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