Best 3 Healthy Spinach And Cannellini Bean Dip Recipes

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Are you looking for a healthy and delicious appetizer or snack that is packed with flavor and nutrients? Look no further than this spinach and cannellini bean dip. This creamy and flavorful dip is made with fresh spinach, cannellini beans, and a variety of herbs and spices. It is a great source of protein, fiber, and antioxidants, and it is also low in calories and fat. Serve it with pita chips, vegetable crudités, or crackers for a healthy and satisfying snack or appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

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

SAUTEED CANNELLINI WITH SPINACH AND GARLIC



Sauteed Cannellini With Spinach and Garlic image

Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.

Provided by SarasotaCook

Categories     Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

30 ounces cannellini beans (2 cans, drained but not rinsed)
1 onion (medium diced fine)
2 tablespoons garlic, minced
7 ounces frozen spinach (1 box Bird Eye or any brand)
2 teaspoons parsley (fresh and chopped fine)
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)
olive oil, to drizzle as a garnish

Steps:

  • Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
  • Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

WARM SPINACH-WHITE BEAN DIP



Warm Spinach-White Bean Dip image

From Martha Stewart - 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 shmeks02

Categories     Low Cholesterol

Time 20m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 7

5 ounces Baby Spinach (3 cups)
1 cup part-skim ricotta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon finely chopped fresh chives
1 1/2 teaspoons lemon zest
1 1/4 teaspoons coarse salt
fresh ground pepper

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 80.5, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.4, Sodium 279.4, Carbohydrate 10.4, Fiber 2.5, Sugar 0.3, Protein 6.1

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you're using frozen spinach, be sure to thaw it completely before using.
  • Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
  • Use canned cannellini beans: Canned cannellini beans are a convenient and affordable way to add protein and fiber to your dip. Be sure to rinse the beans well before using.
  • Season the dip to taste: The amount of salt, pepper, and garlic powder you add to the dip will depend on your personal preferences. Start with a small amount and add more to taste.
  • Serve the dip with your favorite dippers: This dip is delicious served with pita chips, tortilla chips, vegetables, or crackers.

Conclusion:

This spinach and cannellini bean dip is a healthy and delicious appetizer or snack. It's packed with nutrients and flavor, and it's easy to make. Whether you're entertaining guests or just looking for a healthy snack, this dip is sure to be a hit.

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