yummy dip

I saw this on the food network, and had to try it. It is very healty, hardly any fat, lots of greens, and if you dip it with endive spears it is even heathier than chips. The endive spears give it a crunch like chips without the fat, and hardly any calories. I found out that a 9 oz. bag of spinach only has 60 calories....that means you could pretty much eat the whole thing and not feel bad!

Spinach and Cannellini Bean Dip
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions
In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.