Spinach and Cannellini Bean Dip with Homemade Tortilla Chips

To fully appreciate this dip a true love for spinach is an absolute requirement. I’m talking Popeye here. I adapted the recipe from Giada and cut the recommended amount of spinach in half which still resulted in a very strong spinach flavor. The cannellini beans add bulk and creaminess but not much else, being they’re such a mild bean they absorb the essence of the spinach right up.

Homemade tortilla or pita chips are the perfect vessel for scooping up all this vibrant, green-goddess-goodness. They’re a cinch to make too: cut corn tortillas or pita bread into quarters, brush lightly with olive oil, sprinkle with salt and bake until lightly golden. If you’re looking for something a little healthier to balance out your Superbowl snacks then this will do the trick.

1. In a large skillet, heat a tablespoon of oil over medium-low heat. Add the garlic, cook until fragrant, about 1 minute, add 1/2 of the spinach and cook until wilted, repeat with remaining spinach. Remove from heat and allow to cool.

2. Place extra-virgin olive oil, spinach, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until smooth, adding more olive oil as needed until it reaches a consistency you’re happy with. Taste and season with additional lemon, vinegar salt and/or pepper if needed.

3. Serve with tortilla or pita chips, endive spears or crostini.

Printable Recipe 

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