Spinach and Cannellini Bean Dip

What you’ll need:

•	2 tablespoons extra-virgin olive oil
•	2 cloves garlic, minced
•	2 (6-ounce) bags baby spinach
•	1 (15-ounce) can cannelloni beans, drained and rinsed
•	1 tablespoon fresh lemon juice
•	1 tablespoon of fresh basil, chopped
•	2 tablespoons of Asiago cheese, grated
•	1 tablespoon balsamic vinegar
•	1 teaspoon kosher salt
•	1/4 teaspoon freshly ground black pepper

What to do:

1.	In a large skillet, heat 1 tablespoon oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
2.	Place the mixture in the bowl of a food processor. Blend until the mixture is smooth. Mix in fresh basil and asiago cheese.
3.	Transfer to a small serving bowl. Serve with veggies or whole grain pita chips.

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