- Number of Servings
- 4
- Ingredients
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- 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
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- Instructions
- 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