Spinach Bean Dip Recipe
(makes 2 cups)
3 cups frozen loose leaf spinach
1 15 ounce can garbanzo beans (or chick peas)
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon cumin
½ teaspoon salt
Thaw spinach in microwave or on stove and squeeze out the excess water. Drain and rinse garbanzo beans. Add spinach and beans to food processor with the rest of the ingredients and pulse into well blended.
Serve with crudites, spread it on a sandwich, or dip crackers in it.
For ¼ cup = 112 calories, 6.0 g fat, 12.5 g carbohydrates, 0 g sugar, 3.0 g protein, 2.6 g fiber, 316 mg sodium, 3 Points+
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