Need a five minute appetizer that can be done ahead, is
inexpensive, doesn’t need refrigeration and tastes amazing? This dip is it.
I’ve made this for probably 20 years, sometimes with spinach, sometimes
without. I think that garlic salt is better than fresh garlic here because the
flavor melts all the way through the dip.
Ingredients:
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 Tablespoon olive oil
2 teaspoons garlic salt
1/3 cup grated parmesan
½ cup frozen spinach that has been thawed and squeezed dry
Directions: Whirr
the beans, oil and garlic salt in the food processor until well combined. Spoon
into a bowl and stir in the parmesan and spinach. Serve at room temperature
with carrot and celery sticks and pita chips.
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