Spinach and White Bean Dip

Spinach and White Bean Dip

Yield: Serves 6 adults as an appetizer, or 20 students to sample.


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound local spinach
  • 15 oz. can white beans, drained
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. balsamic vinegar
  • 1 tsp. salt
  • ΒΌ tsp. pepper


  1. Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic and cook until fragrant.
  2. Add half of the spinach and cook until wilted. Repeat with the remaining spinach.
  3. Process 1 tablespoon olive oil, the spinach mixture, white beans, lemon juice, balsamic vinegar, salt, and pepper in a food processor.
  4. Transfer to a small serving bowl. Serve with crackers, toasted pita, and/or vegetable spears.

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