Bean Dip with Spinach

Bean Dip with Spinach
Number of Servings
    • 8 cup packed baby spinach leaves
    • 1 can white beans,
    • 1 tablespoon olive oil
    • 2 teaspoon lemon juice
    • 1 tablespoon water
    • Salt and pepper to taste
Rinse spinach and place (still wet) in a large pot. Cover and cook over medium-low heat, stirring once, until spinach wilts, about 4 minutes. Drain spinach in colander and let cool slightly. Wrap in paper towels and squeeze out as much liquid as possible. In the bowl of a food processor or blendar, combine white beans, oil, lemon juice, water, and half the spinach. Puree until smooth. Season with salt and pepper. Coarsely chop remaining spinach. Stir into dip.
Nutrition Information
Nutritional Information: 50 Calories; 7g Carbohydrates; 2g Fat; 0mg Cholesterol; 2g Fiber; 2g Protein

Tracker: 1/2 cup vegetable