Creamy Spinach Dip
Makes 10 to 12 servings
Ingredients
1 15-ounce can or 1 1/2 cups cooked cannellini beans, drained and rinsed
1/4 cup water
1 tablespoon lemon juice
1/2 cup salsa
2 pounds fresh spinach, pureed with enough water to keep it moving (Vita Mix blender or food processor or other blender)
1 tablespoon Bragg’s Veggie Seasoning Mix
Coarse sea salt to taste
Directions
Mash beans and water together using a potato masher, food processor, or blender until smooth. Stir in the remaining ingredients and refrigerate for 1 hour before serving.
Spoon the remaining dip into a dish. Cover and keep refrigerated for up to three days.
