Lightened Up Spinach Dip

As part of our Virtual Diabetes Education Event during the month of November, registered dietitian Katie Busacca provided a demo of this delicious dip. Here's the recipe for easy reference:

Ingredients:

• 3oz (1/2 bag) baby spinach
• ½ tsp garlic powder
• 1 can cannellini beans, drained and rinsed
• ¼ cup nutritional yeast or 2 Tbsp grated parmesan cheese
• 2-3 Tbsp Extra Virgin Olive oil
• 2 Tbsp mayo (light, vegan or regular)
  ½-1 lemon juice
• Salt and pepper to taste

Instructions:

1. Heat pan over medium heat with cooking spray or ½ Tbsp extra virgin olive oil.
2. Once hot, add in spinach and garlic powder. Cook until wilted.
3. In food process or blender add: cannellini beans, cooked spinach, nutritional yeast, mayo, lemon and start with 1 Tbsp olive oil. Blend until creamy in texture. If dip remains chunky, add olive oil ½ Tbsp at a time. Taste and flavor with salt and pepper as desired.
4. Serve with whole grain crackers, carrots, or whole wheat bread.

Modified from weelittlevegans.com