Healthy spinach dip
Recipe by Robin Powell Witherington
8 oz bag of fresh spinach
19 oz can white kidney or navy beans
2 whole roasted red peppers
8 oz block light cream cheese, room temp and cubed
1 lemon
3/4 tsp smoked paprika(optional)
1/8 tsp salt
Prep. Time → 10 min
Cook Time → 0 min
1. !. Place spinach into food processor. Pulse until coursley chopped. Place into large bowl. Drain and rinse beans and pat peppers dry. Place beans and peppers into the processor. Add cream cheese . Squeeze in 3 tbsp juice from lemon. Sprinkle paprika and salt. Whirl intil pureed. Add to spinach and stir until evenly mixed. Taste and add more salt if needed. Spinach dip will keep well, covered and refrigerated for up to 3 days.
appetizers December 08, 2011 15:37
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