Spinach and White Bean Dip
- 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
This is excellent as a dip served with crostini or as a sandwich filling.
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.