Spinach and White Bean Dip

9:00 pm on 11 September 2004


  • 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.

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