Spinach Parmesan White Bean Dip
A simple five-ingredient dip packed with protein and veggies, and tons of cheesy flavor.
- One 15 oz. can small white beans drained (reserve a small amount of the liquid in case you need to add to your dip to adjust the consistency) and rinsed
- 1 cup packed baby spinach
- 1/4 cup parmesan cheese
- 2 Tablespoons freshly squeeze lemon juice
- 1 Tablespoon olive oil Greek yogurt also works
- salt and pepper to taste
Combine all of the ingredients except the salt and pepper in a food processor in puree until smooth. Add a little of the reserved bean liquid (or a little more olive oil), if desired to reach your preferred consistency.
Add salt a pepper to taste, pulsing the food processor a few time to mix in thoroughly.