Spinach, Artichoke, and White Bean Dip
2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
12oz baby spinach
1 (can cannelloni beans, drained and rinsed
1 can artichoke hearts, drained
1 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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, siracha, and pepper in the bowl of a food processor.
Blend until the mixture is smooth. Transfer to a small serving bowl.
Adapted from Giada's recipe.