Recipe courtesy of Giada de Laurentis

Saute 2 cloves garlic, 2 bags baby spinach in 1T extra virgin olive oil. Rinse and drain 1 can cannellini beans. Process beans and spinach in food processor with 1 T lemon juice, 1 T extra virgin olive oil, 1 T balsamic vinegar, salt and pepper to taste.

This will be plenty for at least 4 adults.

Yes, they are, Ruth.

Red, green and yellow peppers strips, carrot sticks, celery, zucchini and cucumber spears, jicama, raw green beans, and as a filling for hard boiled eggs are some of the ideas I can come up with.

thanks Cottage, for some reason I keep thinking that this dip might be too stringy for veggies. I will make it this weekend.
take care
Sophie

Sophie, I made it with Swiss chard (leaves only) which is stringier than spinach and it smoothed out well in the processor. I bet it could be made with frozen spinach as well. It's a keeper!
If served for four,
each serving = 171 cal., 4 g. fat, 23 carbs, 10 fibre and 12 protein.

I'm goign to try this over the weekend and maybe serve it on top of chicken o

Thanks for doing the nutritional breakdown, Ruth.
And cottage, stuffing eggs with it is a great idea!
Glad you chicks liked it too.

Mmmmmmmmmmmmmmmmm


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Thanks Schmoodle! The one chance I had to peak in here while at Mom's I saw this recipe. Passed it on to here right away - it's the perfect pre-dinner snack for my Dad Of course I'm trying it too!

that sounds REALLY good!!!!

Hey Schmoo how long does this keep for?

This is what I did!
I sauteed about 1/2 cup of Frozen onions with a Bag of Frozen Spinach and 2 Heaping Tbsp of Minced Garlic
Next time I will use a food processor I used a blender

2 cans Cannellinis 2 ish tbsp lemon juice
1 more Heaping tsp of Minced Garlic and 1 cup Parmesan cheese salt and pepper
soo good!!!

I'm going to try this tomorrow! I also thought you had to avoid carrots on phase one?

I gave this a try. It tastes really good without the balsamic vinegar. I didn't prefer the taste with it my mom can eat that batch.