Ingredients
- 1 can cannellini beans
- 1 bunch NZ spinach
- 1 clove garlic
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp toasted fennel seeds
- Salt
- Pepper
- ¼ - ½ tsp chilli powder
Spinach, white bean and fennel dip
Method
- Wash and pat dry the spinach leaves
- Finely chop the garlic clove
- Heat a pan on a moderate heat and add a drizzle of olive oil, add the spinach and the garlic and sautee for a couple of minutes until the spinach is wilted
- Remove from the heat and allow to cool a little before squeezing out any liquid from the spinachIn a food processor place the beans, lemon juice, and olive oil and blend until smooth
- Finely crush the fennel seeds in a mortar and pestle or if you have a high-powered food processor you can add straight in to the white bean mix
- Add the cooled drained spinach to the processor and pulse through until it is well combined and a good consistency for dip
- Season to taste with salt, pepper and chilli
- Enjoy with your favourite bread or crackers
