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Spinach & Cannelloni Dip Recipe

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This recipe for Spinach & Cannelloni Dip is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
¼ teaspoon Pepper
Directions:
Directions:
Drain and Rinse the beans.

In a large non stick skillet, heat ½ of the oil over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add ½ 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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