"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Spinach & Cannelloni Dip Recipe

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This recipe for Spinach & Cannelloni Dip, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Fiumara
Added: Tuesday, August 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons Olive Oil
1 tablespoon Minced Garlic
2 (6 ounce) Bags of Baby Spinach
1 (15-ounce) Cannelloni Beans
1 tablespoon Lemon Juice
1 tablespoon Balsamic Vinegar
1 teaspoon salt
teaspoon Pepper

Directions:
Directions:
Drain and Rinse the beans.

In a large non stick skillet, heat of the oil over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add of the spinach & cook for 2 minutes until wilted. Repeat with the remaining spinach. Cool for a few minutes.
Place the remaining oil, spinach and the rest of the ingredients in a food processor & blend until smooth.
Transfer to a small bowl. Serve with endive spears, crostini or pita chips. Serve it warm or cold.

Number Of Servings:
Number Of Servings:
Unknown
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I had to convert the original quantities because I could only find 10 oz. pkges of spinach & 19 oz cans of beans. Use a calculator to convert if necessary. Andrew likes this cold, Karen & I like it warm.

 

 

 

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