Spinach Dip

Perfect with crunchy vegetable sticks, or toasted pitta breads


6 People


5 minutes


5 minutes


  • Frying pan
  • Sharp knife
  • Chopping board
  • Colander
  • Food processor


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 340g spinach
  • 1 (425g) tin cannellini beans, drained and rinsed
  • 1 tablespoon lemon juice
  • 15ml balsamic vinegar
  • Black pepper to taste

Simple steps

  1. In the frying pan, heat one tablespoon of the oil, over medium heat
  2. Add the garlic and cook for about one minute
  3. Add half of the spinach and cook for two minutes until wilted
  4. Repeat with the remaining spinach. Let the mixture cool for a few minutes
  5. Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, and pepper in the bowl of the food processor
  6. Blitz until the mixture is smooth
  7. Transfer to a small serving bowl. Serve with crunchy vegetable sticks or toasted pitta bread.


Allergen information

  • Sulphites