Preparation time:

10 minutes

Makes:

3 1/2 cups (875 mL)

 
Michael Alberstat

Ingredients

• 8-oz (227-g) bag fresh spinach or 6 cups (1.5 L) lightly packed spinach, about 1 small bunch
• 19-oz (540-mL) can white kidney or navy beans
• 2 whole roasted red peppers
• 8-oz (250-g) block light cream cheese, at room temperature, cut into cubes
• 1 lemon
• 3/4 tsp (4 mL) smoked paprika (optional)
• 1/8 tsp (0.5 mL) salt

Instructions

• Place spinach in food processor. Pulse until coarsely chopped. Turn into a large bowl. (There’s no need to clean food processor just yet.) Drain and rinse beans and pat peppers dry. Then place beans and peppers in food processor. Add cream cheese. Squeeze in 3 tbsp (45 mL) juice from lemon. Sprinkle in paprika and salt. Whirl until puréed. Add to spinach, and stir until evenly mixed. Taste and add more salt, if you like. Spinach dip will keep well, covered and refrigerated, for up to 3 days. Try using leftover spinach dip as a sandwich spread.

Nutrition (per Serving)

protein

1 g

fat

1 g

carbohydrates

2 g

fibre

1 g

carbohydrates

2 g

calcium

12 mg

sodium

50 mg

calories

19