Summer Salads and Spreads

Light & Creamy Spinach Artichoke Dip

  • 2 cups Cannellini beans, cooked (or (1) 15 oz can, rinsed and drained)
  • 1/2 c milk
  • 1 c green onions or chives, chopped
  • 1-2 cloves garlic
  • the juice of 1/2 a lemon
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
    • Blend all ingredients in a blender or food processor until smooth and creamy.
  • 5 oz fresh spinach
  • 5-6 artichoke hearts
    • Add spinach and artichokes to blender and pulse until well combined, but chunky.  Serve chilled with fresh veggies or whole grain crackers.
    • Option:  Place in a preheated 425 degree F oven for 20 minutes and serve warm.