Adapted from Giada de Laurentiis
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.
Print
Balsamic Spinach & Cannellini Dip
- Prep Time: 10 minutes
- Total Time: 10 minutes
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
- Put all the ingredients in a handi chopper or food processor and process till smooth. Taste and add more cilantro or salt as desired.
- Serve with vegie chips, toasted pita triangles, crackers or toasted baguette.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Sweet & Savoury Sunday, Weekend Potluck, What to Do Weekends, Munching Mondays and Tuesday’s Table.
1 comment
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.