- 8 cups packed baby spinach leaves
- 1 (15.5 ounce) can white beans, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 tablespoon water
- Salt and pepper to taste
- Rinse spinach and place (still wet) in a large pot. Cover and cook over medium-low heat, stirring once, until spinach wilts, about 4 minutes. Drain spinach in colander and let cool slightly. Wrap in paper towels and squeeze out as much liquid as possible.
- In the bowl of a food processor, combine white beans, oil, lemon juice, water, and half the spinach. Puree until smooth. Season with salt and pepper. Coarsely chop remaining spinach. Stir into dip.