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)
  1. Into a food processor add the Cannellini beans, spinach, grated cheese, garlic, fresh parsley, and pulse.
  2. Add the extra virgin olive oil a little at a time until you get the desired consistency.
  3. Turn smoked sea salt and freshly ground peppercorns into the bean dip to taste.
  4. Serve with toasted bread points, tortillas, pita, or warm naan. See, you got options.
  5. Enjoy!
Recipe by The Cottage Market at https://thecottagemarket.com/white-bean-dip-with-parmigiano-and-spinach/