Wednesday, December 18, 2013

Spinach Dip

I love, love spinach dip but the traditional spinach dip is loaded with cheese and heavy cream. This recipe still has great flavor and also a healthier choice.

  • 15 oz. can of Cannellini Beans
  • Juice from one lemon (about 3 tablespoons)
  • Tablespoon of minced garlic
  • 2 tablespoons of hot sauce
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • ½ lbs. of frozen spinach
  • 2 tablespoons of olive oil
  • ¼ cup of parmesan cheese (optional for topping you can leave it out and have this dish dairy free)
  • 5 whole wheat shells

Pre heat oven to 400 degrees

Cut shells into chip size (using pizza cutter) take 1 tablespoon of olive oil and coat chip with oil. Place on cookie sheet and bake for 15 minutes (flipping after 7 minutes).

Place first 6 ingredients in food processer and blend well. Take a small nonstick pan placing 1 tablespoon of olive oil and frozen spinach warming up spinach and incorporating olive oil with it. After about 5 minutes add to the pureed dish and stir. Top with parmesan cheese, serve either warm or cold and stores well up to 6 days.


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