This roasted garlic white bean spinach dip is dairy free and packed with protein-rich, healthy ingredients, making it a great recipe for your upcoming summer parties. Just add Chardonnay!
Thanks to Maison Louis Jadot Wines in conjunction with One2One Network for sponsoring this post. All opinions are always my own.
Ah the dog days of summer. It's been super hot here in Los Angeles, but I know it doesn't compare to the heat in many other states - sorry friends in AZ and back east! So how about a fresh summer recipe and a crisp white wine to keep you cool until fall hits. This roasted garlic white bean spinach dip should breathe some new life into your generic, boring dip, and this wine will be the icing on the culinary cake.
The wine is from Maison Louis Jadot, the #1 brand of French wine in the U.S. Yeah, you know I'm partial to a nice French wine, and Jadot is a well-regarded wine house in Burgundy, one of my favorite places in the world. They're been around since 1859 and make a large portfolio of wine.
I sampled their Mâcon-Villages Chardonnay and was pleased to not be assaulted by heavy oak. The clean, citrus notes make it a perfect summer sipper, and nice companion to this roasted garlic white bean spinach dip. This Chardonnay would also be great with any seafood or fresh salads you might be serving this summer. It's versatile and would fit right in at your next outdoor party.
You've done spinach dip. You've done white bean dip, and I'm sure you've had some fun with roasted garlic, so why not put them all together in one great healthy, uber-dip. There's no dairy in here or gluten, just protein-rich ingredients. This recipe comes together easily, so you can stay cool and enjoy the rest of your summer stress-free!
Roasted Garlic White Bean Spinach Dip
Makes About 2 cups
- 1 head of garlic
- 3 + 1/2 tablespoons of extra virgin olive oil
- 1 - 15 oz can of white beans, drained and rinsed (look for BPA-free)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cumin
- 1-1/2 cups fresh spinach
- Salt and pepper to taste
- Preheat oven to 400. Slice off the top 1/4 of the garlic head, so that each clove is exposed. Drizzle the head, and in between the cloves, with 1/2 tablespoon of olive oil. Wrap in tinfoil and place in oven. Bake about 45 minutes or until the cloves are soft and easily removed by pinching from the bottom.
- Place the beans, lemon juice and cumin in a food processor and blend until combined. Add the roasted garlic cloves and then slowly drizzle in the olive oil. Adjust until it's creamy, but not too thin. Season generously with salt and sprinkle with pepper.
- Place the spinach in a steamer basket over boiling water and allow to wilt, about 3-5 minutes. Cool the spinach and then squeeze the excess water, ensuring to dry thoroughly. Coarsely chop the spinach.
- Stir the spinach into the garlic white bean dip and serve immediately or refrigerate and enjoy for the next few days.
Want more party appetizer ideas?
Thanks to Maison Louis Jadot Wines and One2One Network for sponsoring this fabulous French wine post. All opinions are always my own.