Spinach and White Bean Dip

This dip is perfect for dipping tortilla chips, carrot sticks or just a spoon.

Spinach and White Bean Dip

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 balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 block cream cheese (or cheese of your choice)

In a large nonstick skillet, heat 1 tablespoon of the 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.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
Add cheese.
Blend until the mixture is smooth.
Transfer to a small serving bowl.