For a recent game night, I tried out a new spinach dip.
The base is pureed white beans -- and no, you can't really tell that's the base. Rather, you taste the garlic, spinach, and a hint of lemon.
The dip is creamy, and tasted great served cold or warm. I divided the recipe in half; served half cold with veggies, and warmed the other half in the toaster oven until bubbly. I sprinkled a layer of cheese atop the half that I baked... yum!
It would be an excellent {and healthier} addition to your Super Bowl Menu; perfect with Bagel Crisps.
Healthy Spinach Dip - Finding Joy in My Kitchen
1 can great white northern beans
1 T milk
1 heaping T sour cream
1/4 C spinach (I used frozen, cooked and drained)
2 T minced onion
2 garlic cloves, minced
2 T Parmesan cheese
salt and pepper, to taste
1 tsp. lemon juice
Begin by pureeing the beans, garlic, milk, lemon juice and minced onion together in a blender.
Add salt and pepper, and continue pureeing until smooth.
Add in the sour cream and spinach, along with the Parmesan cheese.
Pulse a few times to blend well.
Serve cold aside fresh veggies, or warm up the dip in the toaster oven or oven until bubbly; serve with crackers, bagel crisps or pitas.
This post is linked to: Sundae Scoop, Potluck Sunday, Tasty Tuesday, URS.
