Spinach and Cannellini Bean Dip with Homemade Tortilla Chips

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.

Spinach and Cannellini Bean Dip
(adapted from Giada DeLaurentiis)
olive oil, for sauteing
2 cloves garlic, minced
1 (6-ounce) bag baby spinach
3 teaspoons extra-virgin olive oil, plus more if needed
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar, optional
1 teaspoon sea or kosher salt
1/4 teaspoon freshly ground black pepper

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

Baked Tortilla Chips

Corn tortillas
olive oil
sea or kosher salt

Preheat oven to 400 degrees. Brush tortillas lightly with olive oil, stack and cut into quarters. Spread out in one layer on a baking sheet. Sprinkle with salt and bake 12-15 minutes until lightly golden.

Printable Recipe 

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Comments

  1. ann says

    I love Giada's recipes and this looks like a very good one. Spinach dip is such a well loved snack. it's nice to find a healthier way to make it!

  2. Rivki Locker (Ordina says

    I definitely have a true love for spinach, and an absolute passion for tortilla chips (and all things corn!), so I think I'm in! Do you think this would work with frozen spinach? I don't have any fresh on hand. Thanks!

  3. CrystalsCozyKitchen says

    I love home made tortilla chips. I brush them with a little lime juice for added flavor. I love the recipe for the spinach dip – YUM!

  4. Reeni says

    Rivki: I've made it before with frozen spinach and it worked fine. Thanks for stopping by!

  5. A little bit of ever says

    i love Giada's recipe, they are so refreshing and easy to make this spinach-bean combo sounds dip-licious. love the vibrant green color. thanks for sharing Reeni, hope you'll have a wonderful day

  6. Kim says

    I have a Popeye love for spinach, so this looks right up my alley! The best part is that I would feel good eating it :)P.S. I'm posting my DW recipe tomorrow. Nothing like the last minute.

  7. Deb in Hawaii says

    I must be in the Popeye category lol! I used the whole amount of spinach and it did have a good green spinach flavor that I liked. I did add extra lemon and garlic to round out the flavor a bit. too. It made a great sandwich spread too. Love the pretty green color. ;-)

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