I love, love spinach dip but the traditional spinach dip is
loaded with cheese and heavy cream. This
recipe still has great flavor and also a healthier choice.
Ingredients:
15 oz. can
of Cannellini Beans
Juice from
one lemon (about 3 tablespoons)
Tablespoon
of minced garlic
2
tablespoons of hot sauce
½ teaspoon
of salt
½ teaspoon
of pepper
½ lbs. of
frozen spinach
2
tablespoons of olive oil
¼ cup of parmesan
cheese (optional for topping you can leave it out and have this dish dairy
free)
5 whole
wheat shells
Pre heat
oven to 400 degrees
Cut shells
into chip size (using pizza cutter) take 1 tablespoon of olive oil and coat
chip with oil. Place on cookie sheet and bake for 15 minutes (flipping after 7
minutes).
Place first
6 ingredients in food processer and blend well.
Take a small nonstick pan placing 1 tablespoon of olive oil and frozen spinach
warming up spinach and incorporating olive oil with it. After about 5 minutes
add to the pureed dish and stir. Top with parmesan cheese, serve either warm or
cold and stores well up to 6 days.
Enjoy!!
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