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Balsamic Spinach & Cannellini Dip

Adapted from Giada de Laurentiis

Balsamic Spinach & Cannellini Bean Dip ~ Delicious, Healthy & Easy Dip Recipe from Sumptuous Spoonfuls

What do you get when you cross a bean dip with a spinach dip? And then add in a bit of balsamic vinegar. THIS. SCRUMPTIOUS. DIP.  I love a good dip that’s super simple to make. (and did I mention it’s gluten free?) Thank you, Giada, for the inspiration.

I simplified her recipe quite a bit by cutting out the cooking steps and using frozen spinach (thawed in the microwave). Yes, that intensifies the garlic taste. Yes, I think that is completely appropriate. You need a good bite of garlic to compete with the sweet intensity of balsamic. The only way I could think to improve upon this garlicky deliciousness is to perhaps cut down on the spinach a bit (did I just say that? what the heck is happening to me? … I am always ADDING veggies, not taking away!) … but yes, anyway, as I was saying, if you want more of a BEAN dip than a SPINACH dip, cut back on the spinach to maybe 1/2 cup and add in some feta cheese crumbles. Heated? Um, yes, that would be SO good.

No, you don’t have to change it up at all … it is super delicious just like this. I snarfed it ALL by myself. I didn’t even offer any samples to my coworkers (don’t quote me on that … I might have weakened and given away a few bites). They were curious about what I was eating and mentioning how good it smells. I munched (most of) mine with these (gluten free) vegie chips called Pop Chips … (there is a distinctive taste to the Mediterranean Pop chips I had, though, and IMHO, you can’t eat Pop Chips with just any old dip.  This is the perfect compliment for a Pop Chip. ) This simple, healthy, protein-rich vegetarian bean dip is very versatile. You can enjoy it with lots of different dippers: crackers, chips, vegies, toasted pitas or bagel chips.

Balsamic Spinach & Cannellini Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Balsamic Spinach & Cannellini Dip

Ingredients

  • 1 15 to 16-oz. can of cannellini beans, drained
  • 3/4 cup of frozen chopped spinach, thawed (do NOT drain!)
  • 2 - 4 cloves of garlic
  • juice of 1/2 a large lemon (about 2 Tablespoons)
  • 2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • a few cilantro leaves (to taste)

Instructions

  1. Put all the ingredients in a handi chopper or food processor and process till smooth. Taste and add more cilantro or salt as desired.
  2. Serve with vegie chips, toasted pita triangles, crackers or toasted baguette.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/balsamic-spinach-cannellini-dip/

Balsamic Spinach & Cannellini Bean Dip ~ Delicious, Healthy & Easy Dip Recipe from Sumptuous Spoonfuls

This recipe was shared at Sweet & Savoury SundayWeekend PotluckWhat to Do Weekends, Munching Mondays and Tuesday’s Table.

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One Response

  1. This sounds great, I love dips for dunking vegetables into. Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend.

    February 9, 2014 at 11:43 am

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