2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can Cannellini beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic & cook until fragrant, about 1 minute. Add 1/2 of the spinach & cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.
{ Food for Thought }
If you feel the need to up the bad factor, try adding some mozzarella cheese or low fat sour cream.
