A big thank-you to my neighbor Kim who gave me this recipe from Real Simple magazine. I've made some minor tweaks, but it's pretty much as originally given to me. This vegan dip is delicious, healthy, and filling. Spread it on crackers or crostini, dip it with tortilla chips or pita chips, or do like I did today and spread it onto crusty European bread with sliced tomatoes and roasted red peppers for a delicious vegan lunch.
1/4 c. extra-virgin olive oil
1 clove garlic, coarsley chopped
1 15.5-oz. can white beans (cannellini, Great Northern, etc.), rinsed and drained
1 12-oz. bag frozen chopped spinach, thawed
1/4 c. fresh dill sprigs (or to taste)
juice from 1/2 juicy lemon
3/4 t. salt
1/4 t. freshly ground black pepper
1. In a small saucepan, heat the oil with the chopped garlic over medium heat until fragrant, 2 - 3 minutes. Let cool.
2. Squeeze the excess water from the thawed spinach.
3. In a food processor, combine the garlic, oil, beans, spinach, dill, and lemon juice. Season with salt and pepper, and purée until smooth.