Spinach and Cannellini Bean Dip

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 (6-ounce) bags baby spinach
• 1 (15-ounce) can cannelloni beans, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Add 1/2 of the spinach and cook for 2 minutes until wilted.
4. Repeat with the remaining spinach.
5. Let the mixture cool for a few minutes.
6. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
7. Blend until the mixture is smooth.
8. Transfer to a small serving bowl.
9. Serve with endive spears, crostini or pita chips.

extravirgin olive oil, garlic, baby spinach, cannelloni beans, lemon juice, balsamic vinegar, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-and-cannellini-bean-dip-recipe.html (may not work)