I found a new recipe today, to use my spinner full of spinach.
Spinach and cannellini bean dip. No cheese. No cream. Really great tasting. The perfect dip to serve at a Mother’s Day picnic. You should be able to find baby spinach at one of the farmer’s markets. If not, I think this recipe could be easily adapted to use arugula, or baby turnip greens, or garlic greens.
The greens are wilted in a pan that contains two minced cloves of garlic and a tablespoon of olive oil. I used a locally sold one. From the Breadery. An arbequina. The recipe calls for twelve ounces of baby spinach.
I just used fresh spinach from my Friends and Farms basket. The garlic came from there also.
Wilt it down. Meanwhile, rinse and drain a can of cannellini beans. Dump the beans, a tablespoon of balsamic, a tablespoon of fresh lemon juice, some salt and pepper and another tablespoon of extra virgin olive oil into a food processor.
Add the wilted spinach, watch the processor steam up from the heat (they do say to let the spinach cool a bit), and pulse it until it is smooth and creamy. Serve it with bread, with vegetables, with crackers. Or, like I may do tomorrow night, serve it on chicken.
I found the recipe on my Food Network App. It’s from Everyday Italian. This one is a keeper.