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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