White Bean and Spinach Dip

15 minutes | Easy Recipe
Snack, Appetizer, Side Dishes
gluten-free, low-sodium, vegetarian, vegan, low-carb, dairy-free, dips



  • 3 to 4 garlic cloves
  • 3 handfuls of baby spinach
  • 15oz cannellini white beans, drained and rinsed
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper (optional)
  • 1-2 tablespoons grated grana padano or parmigiano-reggiano cheese (optional)
  • Salt and pepper to taste


  • Preheat oven to 350 degrees Fahrenheit¬†(optional).
  • In a large nonstick skillet, heat 1 tablespoon of the olive oil, over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Add the spinach and cook for 2-3 minutes until wilted. Let the mixture cool for a few minutes.
  • Place the remaining olive oil, cooked spinach, cannellini beans, lemon juice, salt and pepper in a food processor.
  • Blend until the mixture is smooth.
  • Coat the inside of a small, oven-safe bowl or dish with olive oil and fill with the dip. Sprinkle the grated cheese on top. Bake for 10-15 minutes, or until top is just slightly golden-brown. Let cool a few minutes and serve warm (optional).
  • Serve with Beanitos bean chip (such as Restaurant Style or Original Black Bean).

Recipe from www.beanitos.com