Double-Spinach & White Bean Dip

8  Ratings
  • 10 min prep
  • 10 min total
  • Makes 2 cups dip or 16 servings, 2 Tbsp. (30 mL) dip and 6 crackers (10 g) each.


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Double-Spinach & White Bean Dip Recipe

Ingredients

  • 4 cups lightly packed baby spinach leaves (about 1 small bunch)
  • 1 cup fresh parsley
  • 1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed
  • 1 tub (250 g) spinach light cream cheese
  • 1 Tbsp. lemon juice
  • 1 clove garlic
  • 1/4 tsp. pepper
  •  Christie Wheat Thins 37% Less Fat Crackers

Instructions

  • Use  pulsing action to process spinach and parsley in food processor until coarsely chopped. Place in medium bowl.
  • Process  next 5 ingredients in food processor until smooth. Add to spinach mixture; mix well.
  • Serve  with crackers.

Recipe Tips

Make AheadDip can be made ahead of time. Store in refrigerator up to 3 days before serving.

NoteThis flavourful dip also makes a great bread spread for sandwiches.

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Nutrition Information

Makes 2 cups dip or 16 servings, 2 Tbsp. (30 mL) dip and 6 crackers (10 g) each.

Nutrition per serving:

  • Calories 110 
  • Total fat 3.5 g
  • Saturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 180 mg
  • Carbohydrate 15 g
  • Dietary fibre 2 g
  • Sugars 2 g
  • Protein 4 g
  • Vitamin A 10 %DV
  • Vitamin C 10 %DV
  • Calcium 4 %DV
  • Iron 10 %DV

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