Spinach And Cannellini Bean Dip Food

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HEALTHY SPINACH AND CANNELLINI BEAN DIP



Healthy Spinach and Cannellini Bean Dip image

Make and share this Healthy Spinach and Cannellini Bean Dip recipe from Food.com.

Provided by Celeste

Categories     Lunch/Snacks

Time 9m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil, divided
2 -3 garlic cloves, minced
2 (10 ounce) bags spinach
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Add one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of 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.

Nutrition Facts : Calories 162.4, Fat 5.1, SaturatedFat 0.8, Sodium 466.9, Carbohydrate 21.8, Fiber 6.6, Sugar 0.7, Protein 9.7

SPINACH AND CANNELLINI BEAN DIP



Spinach and Cannellini Bean Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 11m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and 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, cannelloni 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.

Nutrition Facts : Calories 175 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1000 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 8 grams, Sugar 2 grams

BEANS & SPINACH



Beans & Spinach image

"One of our favorite appetizers at a local restaurant is made with white beans and escarole. It's nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!" Patrick and Helen Reddy - Wilmington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CANNELLINI BEANS WITH SPINACH



Cannellini Beans With Spinach image

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Provided by Rita Sodi

Categories     Bon Appétit     Bean     Spinach     Side     Spring     Winter     Sage     Lemon     Vegan     Vegetarian     Wheat/Gluten-Free     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 1/2 cups dried cannellini (white kidney) beans, soaked overnight, drained
1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
3 sage leaves
6 tablespoons olive oil, divided, plus more for serving
Kosher salt
1/2 teaspoon crushed red pepper flakes
2 bunches mature spinach, trimmed
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool.
  • Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
  • Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don't cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.
  • Do Ahead
  • Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.

WHITE BEANS AND SPINACH



White Beans and Spinach image

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

Steps:

  • Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SUN-DRIED TOMATO AND CANNELLINI BEAN DIP



Sun-Dried Tomato and Cannellini Bean Dip image

A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.

Provided by weedak

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can cannellini beans, drained and rinsed
8 sun-dried tomatoes packed in oil, drained
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
1 teaspoon chile-garlic sauce (such as sriracha)
1 teaspoon honey
1 teaspoon water, or as needed

Steps:

  • Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g

SPINACH AND CANNELLINI BEANS



Spinach and Cannellini Beans image

This dish is very soothing, healthy, and yummy. You can use any white bean in place of the cannellini beans, and canned beans would work just as well as dried (no need for soaking and cooking).

Provided by Jajaja

Categories     Spinach

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 cups cannellini beans, soaked in water over night
4 tablespoons olive oil
1 slice white bread
1 onion, chopped
3 -4 tomatoes, peeled and chopped
1 teaspoon paprika
1 lb spinach, cleaned
1 clove garlic, halved
salt
fresh ground black pepper
2/3 cup cold water

Steps:

  • Simmer the beans in water until tender, about an hour, and drain.
  • Fry the bread in 2 T of oil until golden brown, set aside.
  • Saute the onion in 2 T of oil until soft, add tomatoes and continue cooking over low heat.
  • Add the paprika and spinach and cook until the spinach has wilted.
  • Stir in the cannellini beans and season with salt and pepper.
  • Using a food processor (or a regular old knife and cutting board), mince up the garlic and fried bread.
  • Add to the spinach mixture, along with the water.
  • Cover and simmer gently for 20-30 minutes (adding more water if needed).
  • Serve with chunks of crusty bread.

Nutrition Facts : Calories 270.6, Fat 14.6, SaturatedFat 2.1, Sodium 142.5, Carbohydrate 28.3, Fiber 7.9, Sugar 4.6, Protein 10.4

WARM SPINACH-WHITE BEAN DIP WITH CRUDITES



Warm Spinach-White Bean Dip with Crudites image

Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 12

5 ounces baby spinach (3 cups)
1 cup part-skim ricotta cheese
1 can (15 ounces) cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 fennel bulb, halved and thinly sliced
1 bunch radishes (about 6), halved, greens trimmed but left intact
12 small carrots, greens trimmed but left intact
1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
3 stalks celery, halved lengthwise and then crosswise

Steps:

  • Preheat oven to 350 degrees. Make the dip: Wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.
  • Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.
  • Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.

Nutrition Facts : Calories 80 g, Cholesterol 6 g, Fat 2 g, Fiber 4 g, Protein 5 g, Sodium 353 g

CANNELLINI BEAN DIP



Cannellini Bean Dip image

Quick and easy morish dip with a zing

Provided by mattc1554

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix all the ingredients for the spice mix. You can use ready ground powders however it's better to use whole spices, dry fry, and put through a spice/coffee grinder.
  • Fry the onion and garlic on a low heat in half the olive oil for 5 minutes. Once softened, add the spice mix and nigella seeds. Cook for a further 5 minutes before adding the beans.
  • Once the beans a fully heated through, add the lime juice, salt and fresh coriander and mash with the back of a fork.
  • Pour into a serving bowl and garnish with the remaining olive oil and a few sprigs of fresh coriander.

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Spinach and Cannellini Bean Dip. Prep Time. 2 mins
From foodnetwork.co.uk


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