Spinach And Cannellini Bean Dip Recipes

HEALTHY SPINACH AND CANNELLINI BEAN DIP

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 one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of spinach. Let the mixture cool for a few minutes.
• Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
• Blend until the mixture is smooth.

TUSCAN SAUSAGE & BEAN DIP

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

SPINACH AND CANNELLINI BEANS

Steps:

• Simmer the beans in water until tender, about an hour, and drain.
• Fry the bread in 2 T of oil until golden brown, set aside.
• Saute the onion in 2 T of oil until soft, add tomatoes and continue cooking over low heat.
• Add the paprika and spinach and cook until the spinach has wilted.
• Stir in the cannellini beans and season with salt and pepper.
• Using a food processor (or a regular old knife and cutting board), mince up the garlic and fried bread.
• Add to the spinach mixture, along with the water.
• Cover and simmer gently for 20-30 minutes (adding more water if needed).
• Serve with chunks of crusty bread.

WARM SPINACH-WHITE BEAN DIP WITH CRUDITES

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.

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP

Steps:

• Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.