Spinach Cannellini Bean Dip

Spinach Cannellini Bean Dip

“Spinach Cannellini Bean Dip


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 (6-ounce) bag baby spinach roughly chopped
  • 1 (15-ounce) can cannelloni beans, drained and rinsed
  • 2 tbsp of freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon of died sage
  • 1 teaspoon of rosemary


  • In a medium skillet, heat 1/4 cup of olive oil until simmering.
  • Add garlic, sage, and rosemary and cook over moderately high heat, stirring until fragrant and the garlic is just beginning to brown; about 1 minute. Add the beans and toss to coat.
  • Transfer the cannellini beans into a food processor and add the chopped spinach. Add the water if too thick, season with salt & pepper and process to a fairly smooth puree.
  • Transfer the dip to a small serving bowl and serve with pita chips or raw vegetables.


  • If the green color of the spinach is too much for your kids, just omit it! This dip is tasty even without. For a glamorous presentation, serve in my ceramic ramekins.
  • Ingredients


    Donatella Arpaia

    Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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