My school study group gets together about once per month or so over a pot luck dinner. With packing and time being even more precious than normal I wanted to make something that was fast, healthy and good. This recipe came in the knick of time in one of the newsletters I receive. And as luck would have it I had just come back from the grocery and had a whole bunch of spinach – perfect!
Navy Bean and Spinach Dip (thanks goes to the Garden of Life newsletter)
Serves 4 to 6
1 can navy beans, drained
1 pound fresh spinach
5 cloves garlic
2 Tablespoons extra virgin olive oil
Juice of 1 lemon
½ teaspoon cumin, freshly ground
½ teaspoon coriander, freshly ground
salt & pepper, to taste
1. Heat a large, heavy-bottom sauté pan over medium heat. Add olive oil and whole garlic cloves, and sauté for 4 minutes.
2. Add spinach and cook until wilted, working in batches if the pan is not big enough.
3. Place beans, spinach, garlic, lemon and spices in food processor (I used my Vita Mix and it worked great) and blend to desired consistency (add water for a thinner dip).
Serve with fresh vegetables or whole wheat pita for dipping. I am not a huge lemon fan, so the next time that I make this dip I will only use the juice of 1/2 lemon. I think this is more in the range of 6 – 8 servings and would be really nice as a condiment on a sandwich.