Spinach and White Bean Dip

Ingredients

• 100ml olive oil plus more for frying
• 1 clove garlic, diced
• 1 pack fresh spinach (as sold in super markets), trimmed, washed and well drained (squeeze out excess water)
• 400g tin cannellini beans, drained and rinsed
• juice and zest of 1 lime
• 2 tbsp capers
• salt and pepper to taste

Comments

This is excellent as a dip served with crostini or as a sandwich filling.

Method

Heat a little olive oil in a frying pan and fry the garlic until lightly browned. Add the spinach, cover the pan and cook for a couple of minutes or until the spinach has wilted.

Tip the spinach into a colander over a bowl and allow to drain and cool. Reserve the liquid. While the spinach is draining, place the beans in a food processor with the lime juice, zest and capers. Blend until smooth.

Add 50ml olive oil and continue blending. Add the cooled spinach and the remaining olive oil. Blend to a smooth paste. You may need to add some of the reserved liquid if the mixture is too thick. Season to taste with salt and pepper. Chill for a few hours before serving.