Spinach and White Bean Dip

GF, DF, V + RSF

Ingredients:

  • 2 cans of organic white beans (Cannellini beans)

  • 3 garlic cloves finely diced

  • 2 cups chopped spinach

  • 3 tbsp EVO (extra virgin olive oil)

  • Juice of 1/2 lemon

  • 1/4 cup nutritional yeast (or parmesan although I have not tried this)

  • Salt and pepper to taste

Method:

  1. In a heated frypan add your garlic and spinach with a splash of olive oil. Saute for around 3 minutes.

  2. Meanwhile add the rest of your ingredients into a blender (you may need to do it in two batches if your blender isn’t big enough).

  3. Once your spinach has wilted add the spinach and garlic mixture into the blender and blitz until smooth.

  4. Store in an airtight container in the fridge for upto 3 days.

  • Perfect for sandwiches, dip with veggie sticks and sourdough or in a salad

CondimentsEmma Cathiedip, spinach, vegetarianComment