White Bean Dip with Parmigiano and Spinach |
Author: Andrea Cammarata
- 14 ounce can of Cannellini beans
- 2 cups baby spinach
- 3-4 tablespoons extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
- 1-2 cloves of garlic
- 1-2 a sprig or two of fresh parsley
- freshly ground black peppercorns
- smoked sea salt
- toasted bread for serving (optional)
- Into a food processor add the Cannellini beans, spinach, grated cheese, garlic, fresh parsley, and pulse.
- Add the extra virgin olive oil a little at a time until you get the desired consistency.
- Turn smoked sea salt and freshly ground peppercorns into the bean dip to taste.
- Serve with toasted bread points, tortillas, pita, or warm naan. See, you got options.
- Enjoy!
Recipe by The Cottage Market at https://thecottagemarket.com/white-bean-dip-with-parmigiano-and-spinach/
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